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.

Waxaan leenahay warshado badan oo tayo sare leh oo leh iskaashi qoto dheer, kuwaas oo ku siin kara alaab tayo sare leh iyo qiimo tartan leh. Waxaan sidoo kale ku siin karnaa qiimo-dhimis iibsasho badan. Oo waxaanu la shaqaynaa shirkado badan oo soo gudbiya xamuulka, waxaanu u gaarsiin karnaa alaabta si badbaado leh oo qumman gacmahaaga. Waqtiga bixinta waa qiyaastii 3-20 maalmood kadib xaqiijinta lacag bixinta. 

Sharaxaada Alaabta

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