Food Grade Gelatin

Food Grade Gelatin

Short Description:

Commercial gelatin vary from80 to 260 Bloom grams and, except for specialty items, are free of added colors, flavors, preservatives, and chemical additives. Gelatin is a generally recognized as safe food gelatin’s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels.Gelatin is a protein made from partial hydrolysis of animal collagen. Food-grade gelatin is used as gelling agent in making jelly, marshmallows and gummy candies. Moreover, it is also used as a stabilizing and thickening agent in manufacturing jams, yoghurt and ice-cream.


Flow Chart



Product Tags

Food Grade Gelatin

Physical and Chemical Items
Jelly Strength                                       Bloom     140-300Bloom
Viscosity (6.67%  60°C) mpa.s 2.5-4.0
Viscosity Breakdown           % ≤10.0
Moisture                             % ≤14.0
Transparency  mm ≥450
Transmittance        450nm      % ≥30
                             620nm      % ≥50
Ash                                    % ≤2.0
Sulfur Dioxide             mg/kg ≤30
Hydrogen Peroxide          mg/kg ≤10
Water Insoluble           % ≤0.2
Heavy Mental                 mg/kg ≤1.5
Arsenic                         mg/kg ≤1.0
Chromium                      mg/kg ≤2.0
 Microbial Items
Total Bacteria Count      CFU/g ≤10000
E.Coli                           MPN/g ≤3.0
Salmonella   Negative

Flow Chart For Gelatin Production



Gelatin is widely used in confections because it foams, gels, or solidifies into a piece that dissolves slowly or melts in the mouth.

Confections such as gummy bears contain a relatively high percentage of gelatin. These candies dissolve more slowly thus lengthening the enjoyment of the candy while smoothing the flavor.

Gelatin is used in whipped confections such as marshmallows where it serves to lower the surface tension of the syrup, stabilize the foam through increased viscosity, set the foam via gelatin, and prevent sugar crystallization. 


Dairy and Desserts

Gelatin desserts can be prepared using either Type A or Type B gelatin with Blooms between 175 and 275. The higher the Bloom the fewer gelatin required for a proper set (i.e. 275 Bloom gelatin will require about 1.3% gelatin while a 175 Bloom gelatin will require 2.0% to obtain an equal set). Sweeteners other than sucrose can be used.

Today’s consumers are concerned with caloric intake. Regular gelatin desserts are easy to prepare, pleasant tasting, nutritious, available in a variety of flavors, and contain only 80 calories per half-cup serving. Sugar-free versions are a mere eight calories per serving.


Meat and Fish

Gelatin is used to gel aspics, head cheese, souse, chicken rolls, glazed and canned hams, and jellied meat products of all kinds. The gelatin functions to absorb meat juices and to give form and structure to products that would otherwise fall apart. Normal usage level ranges from 1 to 5% depending upon the type of meat, amount of broth, gelatin Bloom, and texture desired in the final product.


Wine and Juice Fining

By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.



Mainly in 25kgs/bag.

1. One poly bag inner, two woven bags outer.

2. One Poly bag inner, Kraft bag outer.                     

3. According to customer’s requirement.

Loading Ability:

1. with pallet: 12Mts for 20ft Container, 24Mts for 40Ft Container

2. without Pallet:  8-15Mesh Gelatin: 17Mts 

More than 20Mesh Gelatin: 20 Mts 



Keep in a tightly closed container, stored in a cool, dry, ventilated area.

Keep in GMP clean area, well-controlled the relatively humidity within 45-65%, the temperature within 10-20°C. Reasonable adjust the temperature and moisture inside the storeroom by adjusting Ventilation, cooling and dehumidification facilities.

  • Write your message here and send it to us

    related products

    Send your message to us:

    Write your message here and send it to us