Gelatin

Gelatin (CAS 9000-70-8), also identified as E428, is a protein-based ingredient derived from the hydrolysis of collagen sourced from animal hides and bones.

Where is Gelatin used?

• Food: primary structuring agent in confectionery such as gummies, marshmallows and jellies, where gel strength and melt profile determine texture
• Pharmaceutical: shell-forming material for hard and soft capsules
• Pharmaceutical: binder and coating agent in tablet production
• Personal care: film-forming and moisturizing properties in hair care and skin formulations
• Photographic and industrial: carrier medium and binder in specialty coatings
• It functions as a gelling, thickening and stabilizing agent.
• As a thickener and stabilizer, reinforces gel structure and helps prevent syneresis in low-fat yogurts.
• Used for the clarification of beverages.
• Can be used in the preparation of animal feed to help increase the protein content of their meat.

Good to know: Bovine, porcine and fish-derived sources are commercially available; origin documentation is increasingly required for halal, kosher and regulatory compliance in global trade.

Formulation notes

• Standard gummy production uses 200-230 bloom gelatin; soft gummies use 180-200 bloom and firm gummies require 240-260 bloom.
• Gelatin with 200-230 bloom and high foaming capacity is used for whipping and aeration applications.
• The liquid with gelatin must not be boiled because it loses its gelling strength.

Typical specification

• Supplied with a custom bloom range of 100 to 300 Bloom.
• Supplied with a custom mesh range of 8 to 100 mesh.
• Type A gelatin has an isoelectric point between pH 7 and pH 9.
• Viscosity is custom and measured in mPa·s at 6.67% concentration and 60°C.
• Has a protein content of at least 84% on a dry basis.

Regulatory status

• Not derived from or produced from genetically modified materials (GMOs) as defined by European Directive 2001/18/EC.

Storage, packaging and handling

• Gelatin with 120-180 bloom is used for stabilizing yogurt, mousse, and cheesecake.

Frequently asked questions about Gelatin

What are the moisture and ash limits for gelatin?

Gelatin has a moisture content of no more than 12% and an ash content of no more than 0.5%.

Is pharmacopoeia-grade gelatin available for pharmaceutical customers?

Pharmacopoeia-grade gelatin is USP/EP/JP compliant for pharmaceutical customers.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.