Premium Food Grade Gelatin 120-280 Bloom for Culinary Uses

Product Description

Product DescriptionGelatin is a natural, biodegradable protein derived from the partial hydrolysis of collagen, a primary structural component found in animal connective tissues (e.g., skin, bones, and tendons of pigs, cattle, or fish). It exists as a translucent, flavorless solid that forms thermoreversible gels when hydrated and cooled. Gelatin is classified into two types based on production methods:
Type A: Acid-processed (typically from pork collagen).
Type B: Alkali-processed (typically from bovine sources).
Widely recognized for its versatility, gelatin is non-toxic, biocompatible, and complies with global food and pharmaceutical safety standards (e.g., FDA, USP, EP).
Key FeaturesFunctional Properties:
Gelling: Forms elastic, heat-reversible gels with water.
Thickening: Enhances viscosity in solutions.
Foaming & Emulsifying: Stabilizes foams and emulsions.
Film-Forming: Creates flexible, edible films.
Nutritional Profile:
Composed of 85-90% protein, rich in glycine, proline, and hydroxyproline.Low in calories, fat-free, and carbohydrate-free.
Compatibility:
Compatible with sugars, acids, and most food additives.Available in multiple grades: food, pharmaceutical, photographic, and technical.Product Parameters

Application	Grade/ (Bloom)	Gel Strength (Bloom)	Viscosity/ (mpas)	Transmittance T620 (%)	Cr / (ppm)	Size/ (Mesh)
Edible/	120	120-140	2.2-2.5 mpas	≥90	<1.0	8-60
	140	140-160	2.3-3.0 mpas
	160	160-180	2.5-4.5 mpas
	180	180-200	2.7-4.5 mpas
	200	200-220	2.8-4.5 mpas
	220	220-240	3.0-4.5 mpas
	240	240-260	3.1-5.0 mpas
	260	260-280	3.8-5.0 mpas
	280	280	4.0-5.0 mpas
Pharm/	180	180-200	3.5-5.0 mpas	≥90	<1.0	8-60
	200	200-210	3.8-5.0 mpas
	220	220-230	4.0-5.0 mpas
industry/	120	120-140	2.2-2.5 mpas	≥90	<1.0	8-60
	140	140-160	2.3-3.0 mpas
	160	160-180	2.5-4.5 mpas
	180	180-200	3.0-4.5 mpas
	200	200-220	3.0-4.5 mpas
	220	220-240	3.0-4.5 mpas

Product ApplicationFood Industry
Confectionery: Essential in gummy candies, marshmallows, and jelly desserts for texture and chewiness.
Usage: 5-10% in gummies, 1-3% in marshmallows.
Dairy & Desserts:Stabilizes yogurt, ice cream, and mousses to prevent syneresis (water separation).
Meat Processing: Binds moisture in cooked ham, sausages, and canned meats, improving sliceability.
Beverages: Clarifies juices, wines, and beers by adsorbing tannins and sediments.Pharmaceuticals & Nutraceuticals
Capsule Production: Forms hard and soft gelatin capsules for drug or supplement delivery (e.g., fish oil capsules).
Wound Care: Used in hemostatic sponges and dressings to promote clotting and tissue repair.
Vaccine Stabilization: Stabilizes live-virus vaccines (e.g., measles, mumps) during storage. Cosmetics
Skincare: Provides moisturizing benefits in creams, masks, and serums. Enhances viscosity in shampoos and lotions.
Nail & Hair Care: Strengthens nail coatings and hair conditioners.
Industrial & Technical Uses
Photography: Coats photographic films and papers as a light-sensitive emulsion carrier.
Adhesives: Used in bookbinding, sandpaper, and specialty glues.
Biotechnology: Serves as a culture medium for bacterial growth or 3D cell scaffolding. Packaging & Shipping Kraft paper bag with inner food grade p.p.bag., 25kg/bag.
In clean, Moisture-proof, airy place. Avoid the open air keeping. Guard against damp, be heated, expose to the sun.

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