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Gelatin is a natural protein ingredient extracted from animal collagen. It is a non-toxic, tasteless powder that complies with strict food safety standards. This ingredient has excellent thickening, gelling, and stabilizing properties, which can significantly improve the texture and mouthfeel of food products. Gelatin is widely used in the food industry to create stable gel structures, maintain emulsion integrity, and enhance flavor release.
Specification Item | Details |
Source | Animal collagen (from beef, pork, or fish) |
Appearance | Off-white to pale yellow powder |
Functional Properties | Thickening, gelling, stabilizing, flavor encapsulation |
Recommended Dosage | 10–20 g per kilogram of food product |
Product Grade | Food Grade |
Solubility | Swells in cold water; dissolves completely in hot water |
Add 10–20 g of Gelatin per kilogram of food product. Adjust the dosage according to the desired texture—higher dosage creates firmer gels.
Swell the powder in cold water for 5–10 minutes until it absorbs water fully.
Heat the mixture to 50–60°C and stir continuously until it dissolves completely.
Cool the solution to form a stable gel structure.
Store Gelatin in a dry, cool, and ventilated place, away from moisture and direct sunlight.
With 20+ years of focus on food additives, we have accumulated professional knowledge inGelatin production and application, providing targeted technical solutions.
Our Gelatin products have passed SGS and other international certifications. We implement strict raw material selection and production process monitoring to ensure product quality consistency.
We have established long-term cooperation with DHL, TNT, UPS, and international shipping companies, ensuring fast delivery to120+ countries and regions.
We provide personalized formulation guidance according to your product needs, and offer free samples for your evaluation and formulation development.
Gelatin is a natural protein ingredient extracted from animal collagen. It is a non-toxic, tasteless powder that complies with strict food safety standards. This ingredient has excellent thickening, gelling, and stabilizing properties, which can significantly improve the texture and mouthfeel of food products. Gelatin is widely used in the food industry to create stable gel structures, maintain emulsion integrity, and enhance flavor release.
Specification Item | Details |
Source | Animal collagen (from beef, pork, or fish) |
Appearance | Off-white to pale yellow powder |
Functional Properties | Thickening, gelling, stabilizing, flavor encapsulation |
Recommended Dosage | 10–20 g per kilogram of food product |
Product Grade | Food Grade |
Solubility | Swells in cold water; dissolves completely in hot water |
Add 10–20 g of Gelatin per kilogram of food product. Adjust the dosage according to the desired texture—higher dosage creates firmer gels.
Swell the powder in cold water for 5–10 minutes until it absorbs water fully.
Heat the mixture to 50–60°C and stir continuously until it dissolves completely.
Cool the solution to form a stable gel structure.
Store Gelatin in a dry, cool, and ventilated place, away from moisture and direct sunlight.
With 20+ years of focus on food additives, we have accumulated professional knowledge inGelatin production and application, providing targeted technical solutions.
Our Gelatin products have passed SGS and other international certifications. We implement strict raw material selection and production process monitoring to ensure product quality consistency.
We have established long-term cooperation with DHL, TNT, UPS, and international shipping companies, ensuring fast delivery to120+ countries and regions.
We provide personalized formulation guidance according to your product needs, and offer free samples for your evaluation and formulation development.
