Gelatine or Gelatin is a natural source of protein colloid, extracted from bovine source. The protein colloids from bovine, obtained by the partial hydrolysis of collagen derived from the skin or from the bone of bovine. The character of the gelatine is very versatile.

• Gelatine dissolve in water quite easily when heated and solidied when cooled down.
• It is thermo-reversible, the solidified gel can be melted upon heating and gel upon cooling.
• The melting point is very close to the human body temperature, therefore, an excellent texturant for food product, as it develop a natural mouthfeel that melts in the mouth upon eating.

Gelatine is used for stabilising and thickening properties. Besides this, it has also an additional function of foaming property, which most texturant agent does not has.

Main application in confectionery like gummy, chewy candy, mashmallow, ice cream, bakeries and pharmaceutical application.                                              

PRODUCT	BLOOM STRENGTH	APPLICATION
Bovine Gelatine	125 to 250 bloom	Bakeries, confectionery & dessert
Fish Gelatine	200 to 250 bloom	Bakeries, confectionery & dessert
Gelatine for Pharmaceutical	150 to 250 bloom	Soft capsules, tableting
Gelatine Leaf	GOLD	Bakeries & dessert