Edible Gelatin

Prepared at the 14th JECFA (1970), published in NMRS 48B (1971) and in FNP 52 (1992). Metals and arsenic specifications revised at the 63rd
JECFA (2004). An ADI 'not limited' was established at the 14th JECFA (1970)
SYNONYMS Gelatin edible
DEFINITION A protein produced by partial hydrolysis of collagen in skin, tendons, ligaments, bones, etc. of animals. The article of commerce may further specify special requirements for criteria such as gel strength and limits of iron, calcium, lactose or other chemical or microbiological requirements, such as requirements concerning selected pathogenic organisms including Salmonella, Staphylococcus aureus, Clostridium spp. and mould spores. Information is requested on the microbiological criteria given below, which are tentative only.
C.A.S. number 9000-70-8
DESCRIPTION Sheets, flakes, or shreds, or coarse to fine powder, faintly yellow or amberin colour, the shade varying in depth according to the particle size and with a slight characteristic bouillon-like odour; stable in air when dry, but is subject to microbial decomposition when moist or in solution.
FUNCTIONAL USES Stabilizer, gelling agent, emulsifying agent, crystallization inhibitor