Gelatin is a high-quality protein ingredient derived from partially hydrolyzed collagen and is widely used for its excellent gelling, stabilizing, binding, thickening and film-forming properties. Swasti Exports can supply gelatin in different grades, Bloom strengths and source specifications for food, pharmaceutical, nutraceutical, cosmetic, biotechnology and industrial applications. Product specifications can be customized according to customer requirements, including source, Bloom strength, viscosity, microbiological parameters, Halal/Kosher status and applicable quality standards.
Gelatin is a purified protein obtained by the partial hydrolysis of collagen, which is naturally present in animal skin, bones, and connective tissues. It is widely used as a gelling agent, stabilizer, thickener, emulsifier, binder, and film-forming material.
When gelatin is mixed with warm water, its protein chains disperse. Upon cooling, the chains partially reorganize into a three-dimensional network that traps water and forms a gel.
The strength of this gel is commonly described by Bloom strength.
Higher Bloom → generally stronger and firmer gel.
Typical commercial grades may include approximately 80–300 Bloom, depending on the intended application.
Important Quality Parameters
For commercial procurement, buyers commonly evaluate:
- Bloom strength
- Viscosity
- Gel strength
- pH
- Moisture
- Ash
- Protein content
- Particle size
- Microbiological limits
- Heavy metals
- SO₂ / sulfite content, where applicable
- Source and origin
- Type: Type A or Type B
- Animal species
- Halal / Kosher status
- BSE/TSE status
- Food/pharmaceutical compliance
Type A vs Type B Gelatin
Type A
- Usually produced by acid processing of collagen.
- Commonly associated with porcine raw material.
- Often used in food, pharmaceutical and photographic applications.
Type B
- Produced using alkaline processing.
- Often associated with bovine collagen.
- Widely used in food, pharmaceutical and technical applications.
However, type does not by itself guarantee animal origin; the actual source should be stated in the supplier's specification.
Food & Beverage
- Gummies and confectionery
- Marshmallows
- Jelly
- Desserts
- Yogurt and dairy products
- Ice cream
- Meat products
- Clarification of beverages
Pharmaceutical
- Hard and soft capsules
- Tablet binder
- Drug-delivery systems
- Hemostatic materials
- Pharmaceutical coatings
Nutraceutical
- Collagen/gelatin supplements
- Protein products
- Functional foods
Cosmetics
- Hair-care formulations
- Skin-care products
- Film-forming applications
Technical/Industrial
- Adhesives
- Coatings
- Photographic applications
- Paper processing
- Microencapsulation
Biotechnology/Laboratory
- Culture media
- Protein-based matrices
- Cell and tissue research
- Biomaterial development
Food Grade Gelatin
Pharmaceutical Grade Gelatin
Technical Grade Gelatin
Bovine Gelatin
Porcine Gelatin
Fish Gelatin
Halal Gelatin
Kosher Gelatin
High-Bloom Gelatin
Low-Bloom Gelatin
Gelatin Powder
Gelatin Granules
Gelatin Sheets
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