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E441
Gelatine
Gelatine is now classed as a food in its own right and not now subject to the food additives legislation in Europe.
Vegetarians should note that it is obtained, by hydrolysis, from collagen, a protein that gives strength and support to tissues and organs, and is the main constituent of connective tissue in all animals.
Gelatine for food use was normally obtained from pigskins, sometimes cattle hides, whereas that for more expensive uses, such as photographic and pharmaceutical uses, is generally obtained from cattle bones, (a more complex and costly process of extraction is needed for bones).However in a move to get away from porcine and bovine gelatine, more use is now being made of fish gelatine.
More gelatine is sold to the food industry than any other gelling agent and it can be found in chilled dairy products, confectionery, jellies and meat products

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