Ingrédient · Ingrédient
Gelatine
Gelatine is a common animal protein used to thicken and set foods; harmless for almost everyone.
Gelatine is made by boiling animal bones, skin and connective tissue to extract collagen protein. It's used in foods like gummy sweets, marshmallows, yoghurts and jelly to create texture, and in capsules for supplements and medicines. It's a food, not a food additive, so it has no E-number and no legal exposure limit - the only real considerations are dietary (not vegetarian/vegan, some religious dietary rules) and rare allergies.
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Why it matters
Gelatine is a protein extracted by simmering animal parts (usually pig or cow skin and bones, sometimes fish) in water. When it cools, it forms a gel - that's why it's used to set jellies, thicken yoghurts and marshmallows, and coat pills and capsules. Chemically it's just protein, broken down into amino acids by your digestive system like any other meat or dairy protein. Nobody needs to worry about toxicity from eating it. The main reasons someone would care are not health-based: it's not suitable for vegetarians, vegans, or people following halal (unless certified) or kosher diets, since it comes from animal collagen.
Sources (2)
- 1.US FDA GRAS Substances database
- 2.EFSA - food ingredients not subject to additive re-evaluation
