The Application of Jelly Glue in the Textile Industry IntroductionJelly glue, also known as animal glue or gelatin glue, is a natural adhesive derived from collagen found in animal connective tissues and bones. It appears as a firm, jelly-like substance at room temperature and becomes a sticky liquid when heated. While more commonly associated with...

The Application of Gelatin in Jelly Manufacturing IntroductionGelatin, a translucent, flavorless substance derived from collagen (typically from animal connective tissues), is one of the most widely used gelling agents in the food industry. Among its many applications, gelatin is particularly essential in the production of jelly — a sweet, semi-solid dessert that depends on gelatin...

What is Industrial Gelatin? Industrial gelatin is a high-protein substance derived from collagen, typically sourced from bovine or porcine hides and bones. Unlike food-grade gelatin, industrial gelatin is manufactured for non-edible applications, offering strong adhesive and binding properties, excellent film-forming ability, and thermal stability. These characteristics make it ideal for a variety of industrial uses...

Collagen for Gummies Applications   Collagen gummies are a popular nutraceutical format combining the benefits of collagen supplementation with the convenience and appeal of a flavorful chewable treat. Using hydrolyzed collagen peptides, these gummies are easily digestible, highly bioavailable, and ideal for promoting skin health, joint support, and overall wellness. Why Use Collagen in Gummies?...

With its exceptional gelling, foaming, stabilizing, thickening, binding and emulsifying functionalities, gelatin can be used to create a wide range of textures and flavors in gelatin candy and marshmallows.

Our gelatin and collagen have key advantages in a variety of dairy applications, thus helping to achieve this goal. They help prevent syneresis, improve foaming and stabilize the porous structure. Small amounts of added gelatin will make it impossible for dairy lovers to resist the soft, creamy texture.

Gelatin is a highly functional ingredient in the dessert industry, prized for its ability to create smooth, stable gels and deliver rich, satisfying textures. It is a natural protein derived from collagen and is widely used in both traditional and modern dessert applications due to its versatility and ease of use.

Gelatin is a key ingredient in pastry fillings and coatings, where it plays an essential role in providing stability, gloss, texture, and structure.

Gelatin is widely used in the alcoholic beverage industry—primarily as a fining agent to clarify and stabilize drinks such as wine, beer, and cider. It helps remove haze-causing substances like proteins, tannins, and yeast by forming flocs that settle out of the liquid. Gelatin is valued for its effectiveness, natural origin, and compatibility with other fining agents.

Gelatin is widely used in the meat and processed meat industry for its gelling, binding, stabilizing, and water-retention properties. It improves texture, juiciness, sliceability, and shelf life in a variety of meat products such as hams, sausages, canned meats, and aspics.

In winemaking, gelatin is a traditional and highly effective fining agent used to clarify and stabilize wines—especially red wines. It works by binding with tannins, phenolics, and proteins, forming flocs that settle and can be removed through racking or filtration. Gelatin improves clarity, reduces astringency, and softens mouthfeel without stripping aroma or flavor when used correctly.

Gelatin is an effective natural coating agent for meat and meat products. It forms a thin, edible film that enhances appearance, improves moisture retention, reduces oxidation, and can serve as a carrier for functional ingredients such as flavors, antimicrobials, or antioxidants.