Gelatine (Gelatin)

Other names: Animal gelatin, Vegetable gelatin, Agar, E406, E407, E410

Harm score: 2 (Derivatives of natural substances)

Gelatin, also known as animal gelatin, vegetable gelatin, agar or food additives E406, E407 and E410, is a substance that has a wide range of applications in the culinary and food industries. It is a clear, colourless and almost tasteless substance that is formed by cooking collagen tissues such as skin, tendons, ligaments or bones of animals for a long time. On the other hand, vegetable gelatine, also referred to as agar, is extracted from certain species of algae and its properties are very similar to animal gelatine.

Gelatin is popular for its thickening properties and its ability to form solid gels, which is mainly used in confectionery and sweets. For example, animal gelatine is a key ingredient in the production of candies, jelly sugars, cheesecakes and puddings. It is also used in the cosmetics industry, for example for the production of creams, shampoos or scrubs. Vegetable gelatine or agar is the main ingredient in vegetarian and vegan animal gelatine substitutes. However, in addition to sweet dishes, gelatine is also used in the meat industry - for the production of pates, clovers, sausages or aspics. E406, E407 and E410 are codes for different types of gelatines and agar, which are used as stabilisers, emulsifiers or thickeners in various foods and beverages.