Gelatin is a protein obtained by hydrolysing pigskin, beef hide, pig bone and beef bone 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.

In addition, gelatin provides extra benefits:

  • • it has no E-number and is a generally recognized as safe (GRAS) food ingredient
  • • it is a non-allergenic protein
  • • it has a positive effect on the joints, nails, hair and skin

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.

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.

The main amino acid in gelatin :

Gelatin is a multifunctional ingredient which gives texture and stability to the finished product thanks to one or more of the following properties:

• gelation

• viscosity

• foaming

• film forming

• binding

• emulsifying

• water binding

• elasticity


Our gelatin classification:

Gel strength is one of the most important measurements used to assess the grade and quality of a gelatin. Gel strength is expressed in (gram) Bloom. Gelatins with higher bloom value have better gel stability.

Commercial gelatin is commonly divided into the following 3 groups:

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. Gelatin is widely used in confections because it foams, gels, or unique melt-in-the-mouth effect.

  • • 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. The gelatin functions to absorb meat juices and to give form and structure to products that would otherwise fall apart.
  • • 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, icings and glazes
  • • As a thickener in soups, sauces and gravies

Application in pharmaceutical

Gelatin typically constitutes the shells of drug and vitamin capsules to make them easier to swallow. The commonly recognized dosage forms using gelatin are two-piece hard capsules, soft elastic gelatin capsules (Soft gels), tableting, tablet coating, granulation, encapsulation and micro-encapsulation. All gelatins used meet or exceed the requirements of the current United States Pharmacopoeia and National Formulary.

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
  • • Cosmetics

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.


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