Gelatina

Gelatin
processing

Executive Summary
The NOSB was petitioned to consider gelatin derived from fish used to clarify tea. Gelatin can be made from many different sources of collagen. Cattle bones, hides, pigskins, and fish are the principle commercial sources. As such, it may come from either agricultural or non-agricultural sources. Gelatin is also used as a fining agent in wine, and as astabilizer, thickener, and texturizer for a range of products. Gelatin can be used as either a processing aid or an ingredient. In some cases, gelatin will comprise over 5% of a food. Gelatin may be prepared in a way that is more like cooking and could be considered nonsynthetic. However, gelatin may also be processed in ways that would render it synthetic. Some forms are chemically modified (e.g.,cross-linked) or possibly involve the use of substances derived from genetically modified organisms. These forms and processes are considered excluded from this review. Irradiated gelatin is also not covered. Gelatin is often combined with other ingredients. Each of these other ingredients would either need to appear on the National List or be from an organic source to be used in a product labeledas ‘organic.’ Unprocessed fish bladders, known as isinglass, are a possible substitute for more processed gelatin and may want to be considered for a separate listing. Isinglass is covered under the current TAP review, although this is technically a different substance from gelatin. Two Reviewers recommended that gelatin be added to the National List. One recommended that it be prohibited for usein organic processing and handling.

Identification

Chemical Name: gelatin Other Names: bovine gelatin (type B gelatin), fish gelatin, porcine gelatin (type A gelatin), food-grade gelatin, edible gelatin, kosher fish gelatin, dried fish gelatin, bloom fish gelatin, HMW fish gelatin, isinglass(?), gelatine. Trade Names (selected list): Gelfoam, Puragel, Norland Fish Gelatin, Gel-caps, Emagel,Gelafusal, Gelatine, Gelita Sol E Gelita-Collagel, Gelita-Sol P, Gelita-Tec,Gelodan G, Gelofusine, Gelrite, Glutins (gelatins), Grindsted G GX 45L404, IK, IK (gelatin), K 16096, K 7598, Knox

Unflavored Gelatin, KV 3000, KV 3000 (gelatin), KV 3029, M 394, M 396, M 400 (gelatin), MGP 9066 Neosoft GE 82, Nikkol CCP 4, Nitta 750, Nittait GF 600A, Calfskin Gelatin, Crodyne BY-19, Flavorset® GP-2,Flavorset® GP-3, Gummi Gelatin P-5, Gummi Gelatin P-7, Gummi Gelatin P-8, Margarine Gelatin, Quickset® D-4, Spa Gelatin, Tenderset® M-7, Tenderset® M-8, Tenderset® M-9; Biofine P-19® (isinglass), Hausengranulat Drifine® (isinglass). CAS Number: 9000-70-8 Other Codes: EINECS 2325546

March 1, 2002

National Organic Standards Board Technical Advisory Panel Review Compiled by Organic MaterialsReview Institute for the USDA National Organic Program

Page 1 of 1

NOSB TAP Review Compiled by OMRI

Gelatin

Processing

Summary of TAP Reviewer Analysis1
Agricultural / Non-agricultural From fish:Non-agricultural (3-0) Isinglass Non-agricultural (3-0) From cattle bones:Agricultural (2-1) From tanned cattle hides: Non-agricultural (3-0) From pigskins: Agricultural (2-1) Synthetic /Non-Synthetic: From fish treatd with food acids: Non-synthetic (2-1) Isinglass: (Not considered gelatin) Non-synthetic (2-1) From cattle bones:Non-synthetic (2-1) From tanned cattle hides: Synthetic (3-0) From pigskins: Non-synthetic (2-1)

95% organic
Allowed or Prohibited: Allowed (2) Prohibited (1)

Suggested

Annotation: (1) From animal bones and animal skins prepared with agriculturalproducts and items on the National List (7 CFR 205.605) and not chemically modified. (2) Allowed with the exception of hard gelatin capsule applications. No sulfur dioxide or hydrogen peroxide allowed in the process. (3) Prohibited without annotation.

made with organic
Allowed or Prohibited: Allowed (2) Prohibited (1)

Suggested

Annotation: (1) From animal bones and animal skins prepared...