GELATIN

Ingredients for a healthy life

WHAT IS GELATIN

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WHAT IS GELATIN ?

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.

Because of its special properties, gelatin is used in making pharmaceutical capsules, jelly, industrial adhesives. Also gelatin is widely used in other applications.

 

GELATIN STRUCTURE

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GELATIN PRODUCT LIST

GELATIN PRODUCT LIST


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use GRADE gel strength
(Bloom)
viscosity
(mps)
transmittance
(10% sol’n)
ash content particle size application
Edible 100 Bloom 90∼110 Bloom 20∼30 mps ≥90% ≤2% 10∼60
U.S.mesh
Ice cream /Gum
150 Bloom 140∼160 Bloom 25∼35 mps Ice cream /Gum
200 Bloom 190∼210 Bloom 28∼34 mps Jelly
220 Bloom 210∼230 Bloom 28∼34 mps Jelly / Marshmallow
250 Bloom 240∼260 Bloom 30∼40 mps Jelly / Marshmallow
Note : The products listed above are manufacturer’s standdards only and can be subjected to change by the customer’s request.



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use GRADE gel strength
(Bloom)
viscosity
(mps)
transmittance
(10% sol’n)
ash content particle size application
Pharmaceutical 150 Bloom 140∼160 Bloom≥250 Bloom 30∼36 mps
45∼48 mps
≥90% ≤1.5% 10∼60 U.S.mesh
8∼40 U.S.mesh
Soft Capsules
Hard Capsules
250 Bloom
Note : The products listed above are manufacturer’s standdards standards only and can be subjected to change by the customer’s request.

 

 

 

FISH GELATIN

FISH GELATIN

capblueFish Gelatin
Fish gelatin is a natural and safe product providing the best solution for companies who are looking for a non-mammalian alternative to traditional gelatins.  

Fish Gelatin
fish gelatin is a type “A” gelatin exclusively extracted from fish scales and processed on premises at our state of the art facility with ISO, HACCP, Kosher and Halal certified, and meeting the highest sanitary and GMP standards.
In our plant we only use fish scales as our material, and we purchase only the best raw material from official veterinary authorities approved suppliers which officially inspected to be fit for human consumption.

 

 

 

Fish Gelatin grades:

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  • Jelly strengths ranging from 100–275 bloom
  • Different grade of viscosity from 20-50 mps
  • Granulation ranging from 8-60 mesh

 

Applications and grades   

MARKET APPLICATION GEL STRENGTH
Phamaceuticals Soft Capsules 200
Phamaceuticals Soft Capsules 275
Phamaceuticals Hard Capsules 275
Food Fish aspics or pates 200
Food Gummy Confectioneries 275

Fish Gelatin is primarily used in soft and hard capsules as well as in several food applications such as gummy
confectioneries , pates or aspics

Benefits

– Fish Gelatin is a pure and natural quality protein.
– Fish Gelatin is considered as a premium ingredient by consumers.
– It is a unique alternative to bovine and porcine gelatines allowing to fulfill cultural and religious needs.
– It is a versatile ingredient matching the functionalities of traditional gelatins : whipping, gelling, thermo-reversibility, emulsifying and many more…
– Since gelatin is considered as an ingredient, Fish Gelatin has no e-number.

 

 

Fish gelatin is odorless and tasteless, free of preservatives, carbohydrates, fat, or cholesterol.

use GRADE gel strength
(Bloom)
viscosity
(mps)
color
(30% sol’n)
ash content particle size application
Pharmaceutical 200 Bloom 190∼210 Bloom 28∼34 mps 55% up ≤1% 8∼60 U.S.mesh Soft Capsules
250 Bloom 240∼260 Bloom 35∼42 mps 60% up Hard Capsules
Note : The products listed above are manufacturer’s standards only and can be subjected to change by the customer’s request.

 

SUCCINYL GELATIN

SUCCINYLGELATIN
Reduced cross-linking gelatin

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Succinyl gelatin is a modified gelatin by the substitution of NH3 branch in the gelatin with carboxyl group(-COOH).

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Cross links of gelatin capsule occurs primarily by the reaction of aldehyde in the liquid fill or in the plasticizer such as glycerine and NH3 branch in the gelatin and accelerated with the presence of peroxide, minerals, ketone and metal ions in the liquid fill making gelatin capsule insoluble in the stomach but succinyl gelaitn eliminates the chances of cross linking by the substitution of NH3 to COOH and very useful for the liquid encapsulation which are subject to the cross linking problems such as multi-vitamine product, minerals, herb extraction and mixture, etc.

 

*Can be formed by carbonyl activation, enzyme, or aging

 

 

 

 

 

use GRADE gel strength
(Bloom)
viscosity
(mps)
transmittance
(10% sol’n)
ash content particle size application
Pharmaceutical 200 Bloom ≥200 Bloom 37∼45 mps ≥90% ≤3.5% 8∼40 U.S.mesh Soft Capsules
Note : The products listed above are manufacturer’s standards only and can be subjected to change by the customer’s request.

 

GELATIN USES

GELATIN USES

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Edible Gelatin

Gelatin’s smoothness, flexibity, and ability to melt in the mouth make it a widely – used ingredient in jelly, chocolates gummy and various other desserts. Because of its foaming properties and excellent surface tensile strength it is also used in marshmallows toffee and souffles lt also has strong adhesiveness and helps bind sausage and ham Finally gelatin finds its way into ice cream clear juice wine and other diverse foods.

Although the properties of edible gelatin differ by user and application generally these gelatin have a gel strength of 80 – 250 Bloom, a viscosity of 20 – 40 mps while in the case of jelly or Marshmallows gelatins over 200 Bloom are used.

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Pharmaceutical Gelatin

At room temperature, gelatin can encapsulate material, block oxidation, and keep out moisture. It also dissolves and is absorbed easily within the body which is why gelatin is already in wide use in the medical field.

Currently, hard, soft, micro, and many other kinds of capsules are available in addition to gelatin’s use in suppositories, hemostatics, tablets, pills, and medicinal compresses. Gelatin will continue to find diverse applications in the future. Most gelatin being used in   soft capsules has a gel strength of 150-200 Bloom and a viscosity of 35-45 mps, while gelatin for hard capsules has a gel strength of 250 Bloom and a viscosity of 45-48 mps.

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Industrial Gelatin

Gelatin’s clearness and adhesiveness is used in the currency and copy paper industries to increase paper longevity, extend archival value, and improve paper folding quality. Gelatin is also used in the manufacture of pianos and other instruments, in artificial fruit, in book-binding, and in many other areas as a strong and odorless adhesive for high-value goods.

The specifications of industrial gelatin vary widely depending on the application.

MANUFACTURING PROCESS

The Gelatin Manufacturing Process

gelatinprocess

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