K-gelatin
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What it is
K-gelatin is a type of gelatin, a protein derived from collagen. It is typically made from animal collagen, often from pork or beef skin and bones, and processed to create a gelling agent. The 'K' likely refers to a specific manufacturer or a particular grade of gelatin.
Why it's used
Manufacturers use K-gelatin primarily as a gelling agent, thickener, and stabilizer in food products. It gives a chewy or firm texture to items like candies, marshmallows, and desserts. It can also be used in some dairy products and as a clarifying agent for beverages.
Health notes
Gelatin is generally recognized as safe (GRAS) by the FDA for use in food. It is a protein source, though not a complete one. International bodies like JECFA have evaluated gelatin and established guidelines for its use. While generally considered safe, some individuals may have sensitivities. The evidence regarding specific health benefits or risks from typical dietary intake is not conclusive.
Allergen info
Gelatin is not derived from one of the nine FDA major allergens. It does not contain gluten.