
Other names for the additive (synonyms)
General Information
Gelatin (additive E428) belongs to the group of natural food substances that function as a gelling agent, stabilizer, thickener, and emulsifier.
In the European Union, gelatin does not have the status of a food E-additive; however, in the international classification system of food additives Codex Alimentarius CXG 36-1989 it is assigned INS number 428.
Gelatin is of animal origin and is produced by hydrolyzing collagen found in the skin, bones, and connective tissues of animals—mainly pigs, cattle, and fish.
The use of gelatin has been known since ancient times: in the 19th century it was already used for preparing jellied dishes, marmalades, and desserts. Industrial-scale production expanded significantly during the 19th–20th centuries.
Chemically, gelatin is a complex polypeptide composed of amino acid chains, primarily glycine and proline. Its empirical formula can be represented as (C3H5NO)n.
It appears as a transparent or translucent solid that dissolves well in hot water and forms a dense gel when cooled. This property makes gelatin highly valuable in both culinary and industrial applications. It is produced through acidic or alkaline hydrolysis of collagen-rich raw materials, followed by purification, concentration, and drying into powder form.
Effects on the Body
Benefits of Additive E428
Gelatin is a source of certain amino acids, especially glycine and proline, which may support skin, joints, hair, and nails. While scientific literature does not confirm significant direct health benefits, gelatin is considered a safe source of animal-derived protein.
Risks of Additive E428
Overall, gelatin is considered safe. In the United States, it has GRAS status (Generally Recognized As Safe) and is approved for use in food products by FDA regulations.
The European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have not established an Acceptable Daily Intake (ADI) for gelatin, as it is considered a safe natural food substance.
Potential risks are mainly linked to allergic reactions or its unsuitability for vegetarians, vegans, and individuals adhering to religious dietary restrictions such as halal or kosher. Occasionally, microbial contamination may occur if raw materials are not properly processed. However, such risks are reported to be less than 1%, even if the source material came from diseased animals.
Uses
In the food industry, gelatin is widely used as a gelling agent in jellies, marmalades, desserts, and confectionery. As a stabilizer and thickener, it is added to yogurts, ice creams, sauces, and beverages, improving consistency and moisture retention. As a texturizer, it provides density and uniformity to products.
Beyond food, gelatin is used in pharmaceuticals for capsules and tablets, in cosmetics as a base for masks and skincare products, and in other industries such as photography.
Legal Status
The legal status of gelatin varies by country. In the European Union, it is not considered a food E-additive but is listed in the international Codex Alimentarius with INS number 428.
In Ukraine, gelatin is permitted as a food substance, though it is not listed among official E-additives.
In the United States, it is approved for food use and has GRAS status, according to FDA regulations.
In Canada, Japan, and most other countries, gelatin is allowed, though its use is sometimes restricted by cultural and religious factors.
It is important to note that none of the major regulatory bodies, including EFSA, JECFA, and FDA, have set an ADI for gelatin, as it is a natural protein of animal origin and not a synthetic additive.