INS 428 is gelatin, a protein obtained by partially breaking down collagen from animal skin, bones and connective tissue. Most food gelatin comes from pig skin and cattle hides and bones, with some made from fish skin. In the European Union gelatin is treated as a food ingredient rather than an additive, so it has no E number. Codex lists it as a carrier, emulsifier, gelling agent, stabilizer and thickener.
Dissolved in warm liquid, gelatin sets into an elastic gel as it cools and melts again at around body temperature, which gives gummies their springy, melt-in-the-mouth chew.
Because it is made from animals, gelatin is not suitable for vegetarians, and its source (pork, beef or fish) matters for halal, kosher and other dietary rules; labels do not always state it. Cororo Grape Jelly lists gelatin together with collagen and several plant and microbial gums, which share the job of shaping its texture.
