What is gelatin made of and its functional application
Gelatin, also known as gelatine is obtained from the bones, skin, tendons and ligaments of animals usually cattle or pigs. [1] It is commonly used as a gelling agent in food, pharmaceutical drugs, photography, and cosmetic manufacturing. It is found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts.[3]
Gelatin market demand
The global gelatin market is projected to reach $3.2 billion and 486 metric kilotons by 2020, according to a 2015 report by Grand View Research. Muslim spend accounted for an estimated 17 percent of total global food and beverage expenditure in 2014, but less than 3 percent of gelatin is made from halal or permissible ingredients. Gelatin has become one of the most crucial issues for food industry whether it is used as an ingredient or as a binding agent, accounting for 28 percent of the total gelatin market value which implying a $0.8 billion market in 2015. [2]Read More
Adulteration is a legal term for a food product which fails to meet certain standards. Adulteration usually refers to non-compliance to health or safety standards according to the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). Adulterants may be intentionally added to more expensive substances to increase visible quantities, reduce manufacturing costs and other deceptive or malicious purpose. Adulterants may also be accidentally or unknowingly introduced into the substances. Food adulteration is the act of intentionally debasing the quality of food offered for sale either by admixture or substitution of inferior substances or by the removal of some valuable ingredient.