Gelatin is a protein obtained by hydrolysing pig skins, bovine hides, and bovine bones without the addition of additives or preservatives. Today, gelatin is classified as a foodstuff and is one of the most versatile food ingredients for commercial food manufacturing.

Our gelatin is imported from PB Gelatins/PB Leiner - a part of Tessenderlo Group. Our products meet the highest standard for Food and Pharmaceutical industry.

Our gelatin classification:

There are three main types of gelatin:

             -  Regular gelatins for pharma, food and photographic applications.

             -  Cold soluble gelatins:

                       Cryogel^®: Cold soluble gelatins

                       Instagel^®: Instant cold soluble gelatins

             -  Collagen hydrolysates:

                       Solugel^® and Peptein^®

Gelatin – abundant supplement source of amino acids:

Our product is obtained from the collagen protein by hot water extraction, gelatin is a natural and easily digestible pure protein, free from fat, cholesterol and carbohydrates. It contains 18 different amino acids, including 7 of the 8 essential to the human diet.

Main amino acid in gelatin :

Valine, threonine, phenylalanine, methionine, lysine, leucine and isoleucine are essential amino acids that can not be synthesized by human body.

Application in food:

In the food industry, gelatin is used in a wide variety of products.

• Confectionery: Gummy bears and similar sweets, marshmallows, fruit chews, and toffees, but also as a binder in tablets and as a film-forming agent in coated articles.

• Dairy & desserts: Ice creams, yoghurts, ready-to-eat desserts, mousses, low-fat spreads and, of course, the typical “gelatin desserts” or table jellies.

• Meat: Gelatin is most commonly used in aspics and savoury jellies, but also in canned products.
• Wines and juices: Gelatin also performs very well in the clarification of wines and juices.

In addition, gelatin can be found its application in the following segments:

• Micro-encapsulation of flavors, colorants and vitamins
• As a stabilizer in cream fillings for frozen baked products
• As a stabilizer in the manufacture of various types of icings and glazes
• As a thickener in soups, sauces and gravies
• As a clarifying agent for wines and juices​

Other non-food applications:

• Photographic applications: Gelatin is mainly used in the manufacture of photographic (color) paper. Other applications include (certain types of) high quality printing paper for inkjet printers and photographic film
• Paper production
• Textile production
• Fertilizers
• Matchstick production

Thank you very much for your interest in our gelatin basic information. If you need more information, samples, etc. please do not hesitate to contact us.