| Customization: | Available |
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| CAS No.: | 9000-70-8 |
| Formula: | N/a |
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Gelatin CAS 9000-70-8 Food Additives Nutrition
Gelatin, with the CAS number 9000-70-8, is a versatile food additive derived from collagen, which is a structural protein abundant in connective tissues of animals. It is commonly obtained from pigskins, cattle bones, and other sources rich in collagen . Gelatin is a mixture of peptides and proteins, and it has the unique ability to form strong and transparent gels, making it invaluable in the food industry .
In food applications, gelatin serves multiple purposes such as a gelling agent, stabilizer, thickener, and texturizer . It is a key ingredient in the production of marshmallows, gummy candies,, desserts, ice cream, and more. Its capacity to form a gel when combined with water and then solidify upon cooling allows it to provide structure and texture to a variety of food products. Gelatin is also used for the clarification of apple juices and vinegar and as a fining agent for wine and beer .
The manufacturing process of gelatin involves several methods, including the lime cream method, hydrochloric acid method, and enzymatic method . Each method involves the extraction and purification of collagen, which is then converted into gelatin through a series of chemical reactions.
Gelatin is also used in non-food applications such as photography, pharmaceuticals, and cosmetics due to its gelling, emulsifying, and stabilizing properties . In the pharmaceutical industry, it is commonly used as a capsule for medication and in the cosmetics industry for its moisturizing and film-forming abilities.
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