FoodGel™ Edible Gelatin

  • Edible gelatin:Edible Gelatin can work as a gelling agent, stabilizer, binder, emulsifier, film former, foaming agent and carrier, so it can be widely used in Food industry.

  • Edible Fish Gelatin and Beef Gelatin are our main products in FoodGel Edible Gelatin. Please send Email: info@foodmategelatin.com


  • Gel Strength:120-300 bloom

  • Viscosity: 1.5-3.5 mPa.s(6.67% 60°)

  • Mesh: 8-10,20,30,40 and 60(Powder or Granular)

  • MOQ: 500KG


  • QC: Halal, Haccp, ISO, BRC

  • Packaging: 25KG/BAG; 750KG/PALLET


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  • APPLICATION
  • DESCRIPTION
  • SPECIFICATION


Gelatin in Confectionery

Applications

Products

Origin

Viscosity
(mPa.s 6.67% 60°)

Type

Gelatin Content
(%)

Gummy


FoodGelS20

FoodGelS22

FoodGelS24

FoodGelS26

FoodGelS28

FoodGelS30


Animals Skin/Tendor/Bone/Scale

Medium/Low

A/B

6-10

Wine gums


FoodGel S10

FoodGel S16

FoodGel S18


Animals Skin/Tendor/Bone/Scale

Medium/Low

A/B

2-6

Marshmallow


FoodGelS20

FoodGelS22

FoodGelS24

FoodGelS26

FoodGelS28

FoodGelS30


Animals Skin/Tendor/Bone/Scale

Medium/High

A/B

3-6

Nougat


FoodGel S10

FoodGel S16


Animals Skin/Tendor/Bone/Scale

Medium/High

A/B

0.2-1.5

Chewy candy


FoodGel S16

FoodGel S18

FoodGel S20


Animals Skin/Tendor/Bone/Scale

Medium/Low

A/B

0.5-3




Gelatin in Dairy Products

Product

Gel Strength
(Bloom)

Origin

Viscosity
(mPa.s 6.67% 60°)

Type

Gelatin Content
(%)

Pudding


FoodGel S20

FoodGel S22

FoodGel S24

FoodGel S26


Animals Skin/Tendor/Bone/Scale

Medium/High

A/B

0.2-2

Desserts


FoodGel S20

FoodGel S22

FoodGel S24

FoodGel S26

FoodGel S28


Animals Skin/Tendor/Bone/Scale

Medium/High

A/B

0.2-2

Ice-cream


FoodGel S10

FoodGel S16

       FoodGel S18

FoodGel S20

FoodGel S22

FoodGel S24

FoodGel S26


Animals Skin/Tendor/Bone/Scale

Medium/High

A/B

0.2-1




Gelatin in Meat Products

Product

Gel Strength
(Bloom)

Origin

Viscosity
(mPa.s 6.67% 60°)

Type

Gelatin Content
(%)

Hams


FoodGel S20

FoodGel S22

FoodGel S24

FoodGel S26

FoodGel S28

FoodGel S30


Animals Skin/Tendor/Bone/Scale

Medium

A/B

Q.S.

Aspics


FoodGel S16

FoodGel S20

FoodGel S22

FoodGel S24

FoodGel S26

FoodGel S28


Animals Skin/Tendor/Bone/Scale

Medium/High

A/B

3.5-18

Canned meat


FoodGel S24

FoodGel S26

FoodGel S28


Animals Skin/Tendor/Bone/Scale

Medium/High

A/B

1.5-3

Frozen cooked meat


FoodGel S20

FoodGel S22

FoodGel S24


Animals Skin/Tendor/Bone/Scale

Medium/High

A/B

0.5-3




Gelatin in Wine&Juice Fining

Product

Gel Strength
(Bloom)

Origin

Viscosity
(mPa.s 6.67% 60°)

Type

Gelatin Content
(in cp)

Wine&Juice fining


FoodGel S16


Animals Skin/Tendor/Bone/Scale

Medium/Low

A/B

5-15g/hl






  • Our factory can produce 120 bloom to 300 bloom edible gelatin, which can be applied in applications like confectionery, dairy, meat etc. Each application may have different gelatin requirements. The main function of edible gelatin are gelling, water-binding and foaming. It is so common to use gelatin to produce gummy, yogurt, dessert and aspic. Edible gelatin do not affect the color or taste of the food, but contribute to specific quality of the products. Edible gelatin is not only a functional ingredient, but also a protein source. It is more easy to use than other hydro colloid which may need specific pH, dry substance or salts.

  • Whatever your food application, FoodGel Gelatin will help you select the gelatin with the right set of functionalities. FoodGel Gelatin is a perfect ingredient for the food and nutrition markets: clear label, pure protein of natural origin (no e-numbers), fat- and carbohydrate-free. From a production perspective, it enables to increase  productivity and reduce costs. FoodGel Gelatin avoids the risk of cross-contamination of actives and help manufacturers develop high-quality, functional food and nutrition products.

  • Here are our products as follows:


  • FoodGel S10
    FoodGel S16
    FoodGel S18
    FoodGel S20
    FoodGel S22
    FoodGel S24
    FoodGel S26
    FoodGel S28
    FoodGel S30





Analytical Specifications:

Physical Items

Unit

Standard

Method

Appearance

-

Yellow or yellowish powder and granular

-

Particle Size

Mesh

8-10, 20, 30, 40, 60

-

Gel Strength (6.67%)

Bloom g

120-300

GMIA/GME

Viscosity (6.67%, 60°C)

mPa·s

1.5-3.5

GMIA/GME

Viscosity-Breakdown (6.67%, 37°C)

%

≤10

GMIA/GME

Transmission                        (Wave Length)

450 nm

≥30%

GMIA/GME

620 nm

≥50%

GMIA/GME

Transparency (5%)

mm

≥300

GMIA/GME

Moisture

%

≤14

GMIA/GME

Ash

%

≤2.0

GMIA

Water Insolubles

%

≤0.2

GME

pH (1%)

-

4.5- 6.5

GME

Chemical Items

Unit

Standard

Method

Sulfur Dioxide(SO₂)

mg/kg(ppm)

≤30

AOAC

Hydrogen Peroxide(H₂O₂)

mg/kg(ppm)

≤10

AOAC

Arsenic (As)

mg/kg(ppm)

≤1

AOAC

Chromium (Cr)

mg/kg(ppm)

≤2

AOAC

Lead (Pb)

mg/kg(ppm)

≤2.0

AOAC

Iron (Fe)

mg/kg(ppm)

≤30

AOAC

ZincZn

mg/kg(ppm)

≤30

AOAC

Microbiological Items

Unit

Standard

Method

Aerobic Plate Count

cfu/1g

≤10000

USP

Coli Group

MPN/1g

≤3

AFNOR

Salmonella

/25g

Negative

USP

PASSED GB6783 AND EUROPEAN PAHARMACOPOEIA STANDARD

Packing: 25 KG/BAG, packed in multi-wall poly-lined film-coated kraft paper bag, 15,000 KG/20' FCL in total.

Storage: Kept in dry, cool and shaded place with original package, avoid moisture, store at room temperature.

Shelf Life: 36 months

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