• Gelatin

    Edible Gelatin can work as a gelling agent, stabilizer, binder, emulsifier, film former, foaming agent and carrier, Fish Gelatin & Beef Gelatin are our main products.

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    Collagen Peptides

    FoodPep™ Collagen Peptides is produced from collagen found in the bones, skin, and connective tissue of cow and fish. Fish Hydrolyzed Collagen and Bovine Collagen Peptides are our main Products.

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Application of Edible Gelatin in Food Industry


Edible gelatin is an important ingredient and additive in the food industry, often used as gelling agent, stabilizer, emulsifier, thickener and clarifier in the production of meat products, cakes, ice cream, beer, fruit juice and so on.

Frozen food improver

Gelatin is used as a gelatine in frozen foods. Gelatin gelatin has a low melting point, is easily soluble in hot water, and has the characteristics of melting in your mouth. It is often used to make meal gelatin and grain gelatin. Gelatin can also be used to make jellies, which do not crystallize in warm, unmelted syrup and which can be re-formed when the clots are broken. In the UK, the amount of sugary gelatine used in meals is 7% ~ 14%.


Gelatin as a stabilizer can be used in the production of ice cream, ice cream, etc. The role of gelatine in ice cream is to prevent the formation of coarse ice crystals, maintain fine organization and reduce the melting speed. To get good ice cream, the gelatine content must be just right. If too little, it will produce coarse, brittle and weak structure; Too much is too thick; Both affect the quality of ice cream.
Gelatin in ice cream the general amount is 0125% ~ 016%. Gelatins of any strength can make good ice cream, but the strength must be matched with the corresponding concentration. Such as blum strength 150g gelatine 015%, Blum strength 200g gelatine 0142% and Blum strength 250g gelatine 0135% can be made the same ice cream. Liu Fulin et al. set the optimal amount of gelatin as 014% in the production of walnut ice cream. When used, gelatin is prepared into 10% solution at 27 ~ 30℃ and added into mixed raw materials at 4℃ without stirring, good ice cream can be made and gelatine performance can achieve the best effect.

Meat improver

Gelatin was added to meat products as a gelatinous agent, which improved the yield and quality of the products. Gelatin can also act as an emulsifier in some meat products, such as emulsifying the fat in meat sauces and cream soups, and preserving the original characteristics of the product.

Gelatin is also used as a thickener in canned foods. Powdered gelatin is often added, or a concentrated gelatin made with one part gelatin and two parts water can be added. For example, gelatin is added to canned pork juice to add flavor and thicken the broth. Adding gelatin to canned ham can form a smooth surface with good transparency; After canned ham, sprinkle gelatine powder on its surface to avoid sticking the lid.

Beverage clarifier

Gelatin can be used as a clarifying agent in the production of wine products. The mechanism of action is that gelatin can form flocculent precipitate with tannin. After standing, flocculent colloidal particles can adsorb, agglomerate, coagulate and co-sink with turbidity, and then remove by filtration.

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