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It’s safe? E-supplements that replace gelatin

Are you frightened to see food additives encrypted with an incomprehensible E-index in the product? You will be surprised to know what substances replace regular gelatin

Gelation is a complex chemical process in which carbohydrates are used as thickeners, for example, fruit pectin or carrageenan. Since the chemical names of different substances may differ, in 1953 a single classification system was invented, in which each studied food additive received an index E (from the word Europe) and a three-digit numeric code.

The gelling and gelling agents listed below are alternative to plant gelatin.

E 440. Pectin

The most popular substitute for gelatin of plant origin, derived from fruits, vegetables and root crops. It was first obtained in the XVIII century by a French chemist from fruit juice, and commercially began to be produced in the first half of the twentieth century.

Pectin is produced from plant materials: apple and citrus marc, sugar beet, sunflower baskets.

Used for the preparation of marmalade, pastila, fruit juices, ketchup, mayonnaise, fruit fillings, confectionery and dairy products.

Safe and even useful.

Used in everyday life.

E 407. Carrageenan

This family of polysaccharides is obtained by processing red seaweed Chondrus crispus (translated as “Irish moss”), which has been eaten for several hundred years.

Actually, in Ireland it began to be used initially. Today, algae are grown on an industrial scale — the largest producer is the Philippines. Karaginan is used to retain moisture in meat products, confectionery, ice cream, and even in infant formula.

Absolutely safe.

E 406. Agar-Agar

Another family of polysaccharides, obtained from red and brown seaweed, with which they cook marmalade, ice cream, marshmallow, marshmallow, soufflé, jams, confitures, etc.

Its gelling properties were discovered long ago in Asian countries, where Euchema algae were used in cooking and medicine.

Totally safe.

Used in everyday life.

E 410. Carob gum

This food supplement is obtained from Mediterranean acacia beans (Ceratonia siliqua) — a tree that is also called carob because of the similarity of its pods with small horns. By the way, these same fruits, only dried in the sun, are now known as fashionable superfood carob.

Gum carob tree Obtained from the endosperm (soft center) of the beans, it resembles a tree resin, but under the influence of air hardens and becomes more saturated light. Used in the preparation of ice cream, yogurt and soap.


E 415. Xanthan

Xanthan gum (xanthan gum) was invented in the middle of the 20th century.

Scientists have learned how to obtain a polysaccharide, which is formed as a result of the vital activity of bacteria Xanthomonas campestris (“black rot”).

For production on an industrial scale, bacteria are colonized in a special nutrient solution, a fermentation process takes place (fermentation), as a result of which gum drops out. In the food industry, xanthan gum is used as a viscosity regulator and stabilizer.

The hazard level of the additive is zero.

Used in everyday life.

E425. Cognac gum

Do not flatter yourself, the name of this substance to cognac has nothing to do.

It is obtained from the tubers of the horse yaku plant (Amorphophallus konjac), common in Japan. It is also called «Japanese potato» and «devilish language.»

Cognac or konjac gum is used as an emulsifier, a stabilizer, as well as a fat substitute in low-fat products.

The additive can be found in canned meat and fish, cheeses, cream and other products.

It is safe, but its use in Russia is limited.

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