Gelatin
Thickeners
Emulsifiers
9000-70-8
heterogeneous mixture of peptides/proteins (collagen hydrolysate)
$5.18 ~ $7.77
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Gelatin?
Gelatin is a water-soluble protein derived from the partial hydrolysis of collagen, primarily used as a gelling agent, thickener, or stabilizer in foods like desserts, confectionery, and aspics.
How is Gelatin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, clean, crush, degrease, and demineralize collagen-rich raw materials (e.g., bovine hides, porcine skins, bones). | Note: The source of the raw material (bovine, porcine, etc.) is a critical control point for religious, cultural, and dietary specifications (e.g., Halal, Kosher). |
| 2 | Pre-treatment (Conditioning) | Soak prepared raw materials in a large vat with either an acid or an alkali solution to break down the non-collagen proteins and partially hydrolyze the collagen. | Control Point: This step determines the gelatin type. Acid treatment (1-2 days) produces Type A gelatin. Alkali treatment (several weeks) produces Type B gelatin. This choice is fundamental to the final product's properties. |
| 3 | Extraction | Wash the pre-treated material to neutralize it, then transfer it to extraction tanks. Use multiple stages of hot water to extract the gelatin. | Control Point: Water temperature and pH are critical. Extraction begins at lower temperatures (~55-65°C) and increases in successive stages. Lower temperatures yield higher gel strength (Bloom). |
| 4 | Purification & Concentration | Filter the weak gelatin solution to remove fat and fibers. Use ion-exchange columns to remove salts, and then concentrate the solution using vacuum evaporators. | Control Point: Multi-stage filtration ensures clarity. Vacuum evaporation is crucial as it removes water at lower temperatures, concentrating the solution from ~5% to ~30% solids without damaging the gelatin's properties. |
| 5 | Sterilization | Pass the concentrated gelatin solution through a High-Temperature, Short-Time (HTST) sterilizer. | Control Point: Typically sterilized at ~140°C for 4 seconds. This step is critical for ensuring the product meets microbiological safety standards for food or pharmaceutical use while minimizing thermal degradation. |
| 6 | Chilling & Drying | Chill the sterile solution to form a solid gel. Extrude the gel into "noodles" and spread them onto a conveyor belt for drying with dehumidified, filtered air. | Control Point: The drying process must be gradual and controlled to achieve a final moisture content of 8-13%. Rushing this step can create a hard, insoluble surface on the gelatin particles. |
| 7 | Grinding, Sieving & Blending | Grind the dried gelatin flakes into a powder. Sieve the powder to achieve the desired particle size. Blend different production batches together. | Control Point: Particle size (mesh) is specified by the customer. Blending is essential to create large, homogenous lots with consistent and guaranteed specifications (e.g., Bloom strength, viscosity). |
| 8 | Final Testing & Packaging | Conduct final quality control tests on the blended lot. Package the finished gelatin powder in sealed, moisture-proof containers. | Control Point: Key tests include Bloom strength (gel strength), viscosity, pH, color, clarity, and microbiological analysis. Proper packaging is vital to prevent moisture absorption and contamination. |
Technical Specifications
| CAS Number | 9000-70-8 |
| Chemical Formula | heterogeneous mixture of peptides/proteins (collagen hydrolysate) |
| Solubility | soluble in hot water, insoluble in organic solvents |
| Storage Conditions | cool, dry, sealed, <25 °C |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
confectionery
desserts
dairy
capsules
clarifying juice/wine
photographic films
Mechanism of action:
| Parameter | Gelatin |
|---|---|
| Functional Category | Gelling Agent; Stabilizer; Emulsifier; Thickener; Texturizer |
| Key Ingredients | Hydrolyzed collagen protein derived from animal sources (porcine, bovine, or piscine skin, bones, and connective tissues). |
| Mechanism of Action | Upon hydration and heating, the native collagen triple-helix structure denatures into random coils. During cooling, these polypeptide chains form a continuous, three-dimensional network of junction zones, immobilizing the solvent (water) within the matrix to form a thermo-reversible gel. |
| Application Effect in Product | Provides a characteristic elastic, melt-in-the-mouth texture in gummies and desserts; stabilizes foams (e.g., marshmallows) and emulsions; increases viscosity and improves mouthfeel in low-fat dairy products; acts as a clarifying/fining agent in beverages like wine and juice. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Gelatin | Animal-derived Gelling Agent | Derived from animal collagen; creates a clear, elastic gel; melts near body temperature. | Unique "melt-in-the-mouth" texture; excellent clarity; thermo-reversible gel. | Not vegan/vegetarian; lower melting point than plant-based gels; inhibited by certain fruit enzymes (e.g., pineapple, kiwi). | Gummy candies, marshmallows, panna cotta, Jell-O, photographic emulsions. | For its signature wobbly, tender texture and creamy mouthfeel that plant-based alternatives cannot replicate. |
| Agar-agar | Plant-based Gelling Agent (Seaweed) | Vegan; forms a firm, brittle gel; sets at room temperature and has a high melting point. | Much stronger gelling power per gram than gelatin; heat-stable; vegan-friendly. | Texture is firm and brittle, not elastic or creamy; can be difficult to dissolve fully. | Vegan jellies, aspics, firm desserts, scientific culture media, piping gels. | When a firm, heat-resistant gel is required, especially for vegan or vegetarian dishes. |
| Pectin | Plant-based Gelling Agent (Fruit) | Vegan; derived from fruit; requires sugar and acid to form a gel; creates a soft, jammy set. | Creates the ideal soft, spreadable texture for fruit preserves; works synergistically with sugar and acid. | Gelling is highly dependent on specific sugar and pH levels; not a versatile gelling agent for other applications. | Jams, jellies, marmalades, fruit-based fillings. | Specifically for making traditional fruit preserves with a soft, non-brittle set. |
| Carrageenan | Plant-based Gelling Agent (Seaweed) | Vegan; extracted from red seaweed; excellent at stabilizing dairy and protein systems; forms soft or firm gels depending on type (Iota, Kappa). | Exceptional at preventing separation in dairy/non-dairy milks and ice cream; versatile textures possible. | Can impart a slimy texture if used incorrectly; gel is less clear than gelatin. | Ice cream, chocolate milk, plant-based milks, processed meats, puddings. | For stabilizing beverages and dairy products or creating soft, elastic gels in vegan recipes. |
| Cornstarch | Plant-based Thickener (Starch) | Vegan; refined starch from corn; thickens when heated in liquid; forms an opaque, soft gel upon cooling. | Inexpensive, widely available, and easy to use; provides a smooth, thick consistency. | Creates an opaque gel, not clear; can break down with excessive heat or acid; may impart a starchy flavor. | Thickening sauces, gravies, soups; making puddings and pastry cream. | For an economical and simple way to thicken sauces or create creamy, opaque desserts like pudding. |
Technical Documents
Available Documentation
spec sheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications