Precision from collagen to application
Gelatin is a collagen-derived protein whose performance changes with gel strength, viscosity, purity and processing conditions. By understanding those variables, we can help customers select a grade that behaves consistently in the finished product.
Three specifications shape how gelatin works
Each application asks something different of gelatin. These core measurements help define the right balance of strength, flow and particle size.
Bloom strength
Bloom expresses gel strength. A higher value generally produces a firmer gel, allowing grades to be matched to textures and formats ranging from soft to highly structured.
Viscosity
Viscosity describes how a gelatin solution flows. It influences processing, coating behaviour, moulding and the final feel of food, capsule and technical applications.
Mesh
Mesh defines gelatin particle size and influences dispersion, dissolution and processing. Standard options include 8, 20, 30 and 40 mesh, with final selection agreed after technical discussion.
A controlled, multi-stage process
Gelatin manufacture separates collagenous protein from bovine raw material, then refines it into a stable, functional ingredient. Care at every stage protects consistency and product quality.
- 01Prepare
Selected halal bovine material is cleaned and conditioned for extraction.
- 02Extract
Controlled treatment and warm-water extraction release gelatin from collagen.
- 03Purify
Filtration and concentration remove unwanted material and refine the solution.
- 04Finish & verify
The gelatin is sterilised, dried, milled, graded and tested before packing.
Need a gelatin grade for a specific process?
Tell us the application, target Bloom and processing requirements. Our team will help identify the right starting specification.