Gelatin is pale yellow, unscented, flavorless, hydrolyzed and granular. Gelatin is extracted from bovine hides/bones, and it is a high molecular weight protein (without fat and cholesterol) composed of 18 amino acids. With 80-320 bloom jelly strength, 8-60 mesh and viscosity 1.0-5.0mpa.s. And it's widely used in food industries and pharmaceutical industries.

Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin.

Gelatin can absorb 5-10 times of water and if heated,it enters a sol state. Upon cooling, it enters a gel state. 

Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but its popularity is also attributable to its gelling, foaming, stabilizing, texturing, binding and emulsifying functionalities.

Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginate, carrageenan and pectin, as well as sugars, corn syrups, edible acids and flavors - all popular within the confectionery sector.

Manana orinasa avo lenta maro miaraka amin'ny fiaraha-miasa lalina, izay afaka manome anao vokatra avo lenta sy ny vidiny mifaninana. Ary afaka manome fihenam-bidy ho an'ny fividianana betsaka ihany koa izahay.Ary miara-miasa amin'ny orinasa mpitatitra entana matihanina maro izahay, afaka manatitra vokatra soa aman-tsara sy milamina amin'ny tananao. Delivery fotoana dia tokony ho 3-20 andro aorian'ny fanamafisana ny fandoavam-bola. 

Product Description

1. 100% natural, safe and healthy products with multiple uses.
   It is a light yellow to white, transparent and shiny, non-impurity particles.
   3. It is a hydrolyzed product of collagen. It is a fat-free high protein, without cholesterol. It is a natural nutrient-adsorbed high-grade glue and food thickener.
   4. Gelatin's protein is rich in 18 amino acids, 7 are essential amino acids.The content of water and inorganic salts is less than 14%, and protein
   Content is more than 86%.
   5. Soluble in hot water, insoluble in cold water, but it can slowly expand and soften by absorbing water. Gelatin can absorb water equivalent to 5-10
   times of its weight.
   6. Gelatin can be widely used in food industry and capsule production.

Edible Gelatin Application:
Gummy candy, marshmallows, ham, yogurt, wine and juice fining, jelly, jelly bean, pastilles, caramels, toffees, licorice, cheese products, mousses, desserts, sour cream,canned products. 
Gummy Candy:200-280 bloom
Marshmallow :220-260 bloom
Yogurt:160-220 bloom

Pharmaceutical Gelatin Application:
Hard Capsule: 200~250 bloom
Soft Capsule: 160~200 bloom
Tablets: 120~160 bloom