Edible Gelatin
Edible Gelatin
Edible gelatin is a natural, high-protein product derived from collagen extracted from animal raw materials such as bovine hides or pork skins. It is tasteless, odorless, and colorless, making it ideal for use in food applications where gelling, thickening, stabilizing, or texturizing is required. Edible gelatin is widely used in the confectionery, dairy, meat, and bakery industries.
- Applications
- Features
- Properties
- Specifications
- Gelatin FAQ's
| Category | Examples | Gelatin Role |
|---|---|---|
| Confectionery | Gummy candies, marshmallows, licorice | Gelling, foaming, texture enhancer |
| Dairy Products | Yogurt, cream cheese, mousse | Stabilizer, texture improvement |
| Meat Products | Hams, canned meats, aspic | Binder, glaze, moisture retention |
| Desserts | Panna cotta, jelly, fruit gels | Gelling, setting agent |
| Beverages | Juices, beer, wine (as clarifier) | Removes tannins, particles |
| Pharmaceuticals | Capsule shells, lozenges, nutritional gummies | Encapsulation, binding, gelling |
| Features |
|---|
| Natural Origin: Made from 100% animal collagen. |
| High Purity: Free from additives, preservatives, and artificial ingredients. |
| Excellent Gel Strength: Available in various bloom strengths (typically 80–300 bloom). |
| Neutral Taste & Odor: Does not affect the flavor or smell of food products. |
| Good Solubility: Dissolves easily in warm water and blends well with other ingredients. |
| Versatile Functionality: Acts as a gelling agent, thickener, stabilizer, and emulsifier. |
| Nutritional Value: Contains amino acids that support skin, joint, and digestive health. |
| Property | Description |
|---|---|
| Source | Bovine or porcine (halal/kosher options available) |
| Form | Light yellow powder or granules |
| Taste/Odor | Odorless, tasteless in finished products |
| Gel Strength | 80–300 Bloom (most common: 180–240 Bloom for food applications) |
| Protein Content | > 85% |
| Solubility | Soluble in warm water; forms thermoreversible gels |
| pH Range | 4.8 – 7.5 |
| Items | Control Standard |
|---|---|
| Appearance | Yellow or Light yellow granule |
| Smell | Odorless |
| Jelly Strength (12.5%) bloom g | ≥ 80 |
| Viscosity, mps | ≥ 25 |
| pH (1%, 40℃) | 5.5 – 7.0 |
| Ashes (650℃), % | ≤ 2.0 |
| Moisture, % | ≤ 14 |
| Transparency (5%, ℃), mm | ≥ 300 |
| Sulfur dioxide, mg/kg | ≤ 50 |
| Chrome, mg/kg | ≤ 70 |
| Heavy metals (Pb), mg/kg | ≤ 50 |
Q1: Is edible gelatin safe to consume?
A: Yes, edible gelatin is food-grade and safe for consumption. It meets regulatory standards set by food safety authorities.
Q2: Can edible gelatin be used in cold dishes?
A: Yes, but it must first be dissolved in warm liquid. Once dissolved, it can be incorporated into cold preparations and will set as it cools.
Q3: What is bloom strength and how does it affect gelatin?
A: Bloom strength measures the firmness of the gelatin. Higher bloom means stronger gel. Choose bloom strength based on your specific application.
Q4: Is gelatin suitable for halal or kosher diets?
A: Halal and Kosher certified gelatin are available on the market. Always check the product label or ask us for the certification.
Q5: Can I substitute agar or pectin for gelatin?
A: It depends on the application. Agar and pectin can be alternatives in vegetarian recipes, but they behave differently and require recipe adjustments.
Q6: How much gelatin should I use in a recipe?
A: Usage typically ranges from 0.5% to 3% of the total product weight, depending on the desired firmness and the type of application.
The production is fully automated and precisely controlled to ensure the high quality and stability of gelatin products and the high efficiency and energy saving of the production process.
Production Process
Integrity, pragmatic, efficient, convenient, to provide customers with satisfactory service.
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