Food Safety Substance
GelatinE428
Gelatin (E428) is a food additive with Not listed as E-number in EU in the EU, GRAS in the US, and data from 6 regulatory sources.
CAS 9000-70-8
E428
Indexable evidence set
FDA
GRAS
ADI / TDI
JECFA ADI NOT LIMITED
Codex
0 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 6 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Gelatin
CAS
9000-70-8
E-number
E428
DTXSID
DTXSID5050501
Evidence tier
Indexable evidence set (12)
SOURCE
EU Commission
FDA | Health Canada | Codex Alimentarius
Multi-Jurisdiction Comparison
Side-by-side status rows for the same resolved substance across public food regulators.
| Jurisdiction | Authority | Status | Evidence |
|---|---|---|---|
| European Union | EU Commission | Not listed as E-number in EU | - |
| Canada | Health Canada | Listed | Gelling agent |
SOURCE
Health Canada
Health Canada Status
Health Canada food-additive permissions by functional class and food scope.
| Jurisdiction | Class | Permitted foods | Maximum level | List |
|---|---|---|---|---|
| Canada | Gelling agent | (a)Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat and meat by-product loaf; Meat binder sold for use in prepared meat or prepared meat by-product in which a gelling... | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (b)Calorie-reduced margarine | (b)1.0% | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (c)Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added... | (c)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (d)Cottage cheese | (d)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (e)Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added... | (e)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (f)Cream cheese spread; Cream cheese spread with (naming the added ingredients) | (f)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (g)Creamed cottage cheese | (g)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (g.1) (Naming the flavour) flavour | (g.1) Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (h)Ice cream mix | (h)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use,* the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (i)Ice milk mix | (i)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (j)Mustard pickles; Relishes | (j)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (k)Prepared fish or prepared meat (as defined in section B.21.002 of the *Food and Drug Regulations*) | (k)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (l)Prepared hams, shoulders, butts, picnics and backs | (l)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (m)Processed cheese spread; Processed cheese spread with (naming the added ingredients) | (m)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (n)Sherbet | (n)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (o)Sour cream | (o)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (p)Unstandardized foods | (p)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Fining agent | - | Good Manufacturing Practice | List of Permitted Food Additives with Other Purposes of Use |
SOURCE
EU Commission
EU Food Contact Materials
EU FCM Substances
EU food-contact material rows and migration-limit fields.
| Jurisdiction | FCM no. | Ref no. | Substance | Use | SML | Regulation |
|---|---|---|---|---|---|---|
| European Union | 547 | 55440 | gelatin | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
SOURCE
JECFA
JECFA ADI
JECFA ADI Values
JECFA ADI records and evaluation years.
| Jurisdiction | Chemical name | JECFA no. | CAS | ADI | ADI upper | Function | Evaluation year |
|---|---|---|---|---|---|---|---|
| JECFA | EDIBLE GELATIN | - | 9000-70-8 | NOT LIMITED | - | FOOD_ADDITIVE, EMULSIFIER, GELLING_AGENT, STABILIZER | 1970 |
| JECFA | GELATIN EDIBLE | - | - | no_data | - | - | 1970 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
SOURCE
Cross-vertical comparison
ingredients | ghs classifications
Cross-Vertical Regulatory Divergence
This substance has different regulatory treatment across food, cosmetics, and industrial use.
SOURCE
FAQPage JSON-LD
public food renderer rows
Frequently Asked Questions
Food-use, safety, ADI, and cross-vertical answers mirrored into FAQPage JSON-LD.
What is Gelatin used for in food?
Gelatin appears in food-use rows as: gelling_agent|stabilizer; Gelling agent.
Is Gelatin / E428 safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: JECFA ADI NOT LIMITED. EU status evidence: Not listed as E-number in EU. US/FDA evidence: GRAS.
What is the ADI for Gelatin?
Gelatin has this ADI/reference value in the food-safety tables: JECFA ADI NOT LIMITED. Source: JECFA 1970.
Is Gelatin also used in cosmetics?
Gelatin has a same-CAS cosmetics cross-reference: Gelatin, EU status permitted.