Knox gelatin vs collagen2/26/2024 Production Gelatin production by geographical region The Scientific Steering Committee (SSC) of the European Union in 2003 stated that the risk associated with bovine bone gelatin is very low or zero. In 2006, the European Food Safety Authority stated that the SSC opinion was confirmed, that the BSE risk of bone-derived gelatin was small, and that it recommended removal of the 2003 request to exclude the skull, brain, and vertebrae of bovine origin older than 12 months from the material used in gelatin manufacturing. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is brittle when dry and rubbery when moist. Composition Gelatin or gelatine (from Latin: gelatus 'stiff' or 'frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. For example, gelatin derived from fish has a lower melting and gelation point than gelatin derived from beef or pork. The final rule clarified that "gelatin is not considered a prohibited cattle material if it is manufactured using the customary industry processes specified." Gelatins have diverse melting points and gelation temperatures, depending on the source. steps such as heat, alkaline treatment, and filtration could be effective in reducing the level of contaminating TSE agents however, scientific evidence is insufficient at this time to demonstrate that these treatments would effectively remove the BSE infectious agent if present in the source material." On 18 March 2016, the FDA finalized three previously issued interim final rules designed to further reduce the potential risk of BSE in human food. Food and Drug Administration (FDA), with support from the TSE ( transmissible spongiform encephalopathy) Advisory Committee, began monitoring the potential risk of transmitting animal diseases, especially bovine spongiform encephalopathy (BSE), commonly known as mad cow disease. In 2011, the European Food Safety Authority Panel on Dietetic Products, Nutrition and Allergies concluded that "a cause and effect relationship has not been established between the consumption of collagen hydrolysate and maintenance of joints".
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