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Gelatin

Alternate Names

Gelatine

Description

Made from a mixture of proteins from animal parts including bones, skin, ligaments, hooves, and organs. The mixture is boiled with water to produce a colorless, odorless, and flavorless substance that when cooled forms a jelly-like substance. Generally made from pigs, cows, fish or horses.

Gelatin - Quick Stats
Names

Gelatine

Allergy Information

Agar

Uses

Thickener, Stabilizer, Gelling Agent, Emulsifier

Additional Information

Gelatin is made from animals and is avoided by vegetarians and vegans. Muslims and Jews may require gelatin from non-pig sources. Hindu customs may require non-cow sources. Alternatives include: agaragar and carrageenan. Although gelatin is mainly protein, it lacks several essential amino acids and therefore has less nutritional value than other protein sources. A study in 1998 determined that the use of a gelatin supplement had a positive effect on joint pain and stiffness in athletes.



Found In

Jello, pudding, fruit gelatin, jelly, marshmallows, ice cream, sausage casing, cottage cheese, frozen desserts, custard, pie filling, gummy candy, yogurt, jelly beans, jam, coatings on vitamins & supplements

Possible Health Effects

Studies conducted on the side effects of vaccinations indicate that some reactions (fever, injection site reactions, anaphylaxis) may be caused by a gelatin allergy. Also see additional information section.

Allergy Information

May cause allergic reaction in sensitive individuals

Online Resources/Related

Print Resources



Copyright September 7, 2010 Be Food Smart




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