| FEMA | N/A |
| CAS | 9000-70-8 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | a product formed from skin, white connective tissue, or bone collagen. it is used as a protein food adjuvant, plasma substitute, hemostatic, suspending agent in pharmaceutical preparations, and in the manufacturing of capsules and suppositories. tsca definition 2008: a complex combination of proteins obtained by hydrolysis of collagen by boiling skin, tendons, ligaments, bones, etc. Used in foods as stabiliser, surface-finishing agent and thickener. Derived from collagen |