Beef gelatin

Gelatin is a protein derived from collagen, a structural protein found in animal connective tissues. For beef gelatin, this typically comes from the hides and bones of cattle. The collagen is extracted through a process of boiling animal parts in water, which breaks it down into a form that can be dried and processed into granules or sheets.

Gelatin is primarily used as a gelling agent, thickener, and stabiliser in food products. It gives a characteristic texture to desserts like jellies, mousses, and marshmallows. It is also used in confectionery, dairy products, and some meat products to improve texture and mouthfeel.

Gelatin is not considered a food additive in the UK and therefore does not have an E-number. It is a protein source, and the NHS Eatwell Guide advises a balanced diet. Some studies suggest potential benefits for joint health, but robust evidence is limited, and more research is needed.