Product Details

Gelatin/Gelatine

Gelatin (or gelatine) is a protein made from the partial hydrolysis of collagen, which is generally derived from the skins and bones of porcine (pork), bovine (beef or cattle), and fish.

It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.

Form: Powder/Granule/Sheet

Physical and Chemical Items	Specification	Result
Jelly Strength (6.67%)	≥160bloom	165bloom
PH (1%) 40ºC	3.8-7.6	5.2
Ashes(550ºC)	≤2.0%	0.5%
Clarity 5%	≥400mm	500 mm
Sulphur dioxide	≤10mg/kg	<10
Chrome	≤2mg/kg	0.6
Heavy Metals(As Pb)	≤20mg/kg	<20
Arsenic	≤1mg/kg	<1
Transmittance	≥90%	94%
Total Bacteria Count	≤1000ing	<1000ing

Food Industry

Food grade gelatin can act as a gelling agent, stabilizer, binder, emulsifier, film former, or whipping agent in food.

Gummies
Marshmallows
Desserts
Jelly
Yogurts
Pudding
Salad
Ice cream
Cake
Beer

Pharmaceutical Industry

Pharmaceutical grade gelatin is an indispensable excipient in the production of hard capsules and soft capsules for its good film-forming and gelling properties.

Also, it can be used in vitamin coating.