Gelatin

Gelatin (CAS 9000-70-8), also identified as E428 in food additive classifications, is a protein-based ingredient derived from the hydrolysis of collagen sourced from animal hides and bones. It functions as a gelling, thickening, and stabilizing agent across food, pharmaceutical, and personal care manufacturing. In food production, it is the primary structuring agent in confectionery items.

Items such as gummies, marshmallows, and jellies rely on it, where gel strength and melt profile directly determine product texture. Pharmaceutical manufacturers rely on it as the shell-forming material for capsules. It is used for hard and soft capsules, as well as a binder and coating agent in tablet production. In personal care, it is incorporated into hair care and skin formulations to provide performance.

These formulations benefit from film-forming and moisturizing properties. Photographic and industrial applications also consume the material as a carrier medium and binder in specialty coatings. The product is supplied as a dry powder, granules, or fine mesh material, with mesh size and bloom strength being key procurement specifications. Standard grades include food-grade (FCC).

Other options include pharmaceutical-grade (USP, BP, Ph. Eur.) and technical-grade, each carrying distinct purity and processing requirements for industrial or medical use. Bovine, porcine, and fish-derived sources are commercially available, with origin documentation increasingly required for halal, kosher, and regulatory compliance purposes in global trade.