Gelatine (CAS 9000-70-8) — Citrus None Note Fragrance Ingredient
Gelatine
CAS 9000-70-8
What Is Gelatine?
Gelatine is a protein derived from animal collagen, commonly encountered in food products like gummy candies and marshmallows. In perfumery, it’s used as a binder or thickener in certain fragrance formats. While not a traditional scent ingredient, gelatine plays a functional role in some specialty fragrance applications where texture modification is desired.
Safety Profile
GENERALLY SAFEWhat Does Gelatine Smell Like?
Gelatine itself is odorless, presenting no aromatic profile. In fragrance applications, it serves purely functional purposes without contributing to the olfactory experience. Its molecular structure doesn’t interact with olfactory receptors, making it completely neutral in scent character from initial application through dry-down.
Chemistry, Properties & Perfumer Guide
The Chemistry
Gelatine is a denatured protein obtained by partial hydrolysis of collagen extracted from animal connective tissues. It consists of polypeptide chains with high glycine, proline, and hydroxyproline content. The manufacturing process involves acid or alkaline pretreatment of raw materials followed by thermal extraction. While not synthesized in the traditional chemical sense, commercial gelatine undergoes rigorous purification to remove impurities and achieve consistent physical properties.
Physical & Chemical Properties
| Melting Point | 35-40 °C (gel) |
|---|---|
| Solubility | Hot water soluble |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Functional Fragrance | 0.5-2% | Up to 5% | Texture modification in gels |
| Solid Perfume | 1-3% | Up to 7% | Binding agent |
Classic Accords
Tip: Use in water-based systems where thermal stability isn’t required.
Alternatives & Comparisons
Plant-based gelling agent suitable for vegan formulations with similar texture-modifying properties.
Fruit-derived polysaccharide that provides gelling properties without animal sourcing concerns.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
No IFRA restrictions apply to gelatine as it’s not a fragrance material.
RIFM Assessment
Not evaluated by RIFM as it’s not a fragrance material.
Sustainability
Gelatine production relies on animal byproducts, primarily from the meat industry, making it a form of waste valorization. However, its animal origin raises sustainability concerns for certain consumer segments. Synthetic alternatives exist but may have different functional properties. The environmental impact varies by sourcing practices and processing methods.
Explore Gelatine
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References
- Food and Agriculture Organization. (2003). Gelatine Manual. FAO Document
- European Commission. (2001). Opinion on Gelatine. EC Report
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
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