4. Characteristics and properties of the final product
The code E441 refers to gelatin (as an additive), but this is not enough to comply with European regulations. According to the DGCCRF, "gelatin is not considered to be an additive exempt from labelling requirements, as it is used as a technological aid".
4.1 Physicochemical properties and composition
Gelatin is an ingredient that combines many functions, making it indispensable in many food formulations. It is a solid, translucent, transparent, slightly yellow substance, virtually odorless and tasteless, which melts at body temperature. Gelatin is soluble in hot water, acetic acid and glycerol, but insoluble in ethanol. It is viscoelastic and has a number of properties of great interest to the food industry, as it acts as a binder, stabilizer, emulsifier, thickener,...
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Characteristics and properties of the final product
Conclusion
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Bibliography
- (1) - DERE (A.C.) - Créer des aliments – La gélatine, aliment nouveau du début du XIXe siècle. - Cahiers François Viète, Université de Nantes, pp. 57-68 (1999). https://journals.openedition.org/cahierscfv/3348 ...
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