Porcine Gelatin, CAS# 9000-70-8, is a Thickeners manufactured through animal tissue extraction, available as Yellow or yellowish granular. Porcine Gelatin is widely used as thickeners. It is widely accepted as safe food additive in many countries.
No significant side effects reported.
As Porcine Gelatin Side Effects is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Porcine Gelatin Side Effects for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Porcine Gelatin Side Effects could have any negative effects on these vulnerable groups. It should be safe to use Porcine Gelatin Side Effects in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Porcine Gelatin Side Effects for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Porcine Gelatin Side Effects is perfectly safe for using as food additives.
No health issues about Porcine Gelatin Side Effects reported up to now.
1. Calcium-binding restores gel formation of succinylated gelatin and reduces brittleness with preservation of the elastically stored energy. [J Agric Food Chem. 2015 Jul 8]
Author: de Jongh HH, Baigts Allende D.
2. Technique to optimize magnetic response of gelatin coated magnetic nanoparticles. [J Mater Sci Mater Med. 2015 Jul]
Author: Parikh N, Parekh K.
3. Design of a gelatin microparticle-containing self-microemulsifying formulation for enhanced oral bioavailability of dutasteride. [Drug Des Devel Ther. 2015 Jun 23]
Author: Baek IH, Ha ES, Yoo JW, Jung Y, Kim MS.
4. Bioactive peptides identified in Thornback ray skin's gelatin hydrolysates by proteases from Bacillus subtilis and Bacillus amyloliquefaciens. [J Proteomics. 2015 Jul 4. pii]
Author: Lassoued I, Mora L, Barkia A, Aristoy MC, Nasri M, Toldrá F.