Gelatin Food Grade — Type B Gelatin

Description

1. Product Overview
Gelatin Food Grade — Type B Gelatin is a high-purity, protein-derived hydrocolloid widely used across food, pharmaceutical, and nutraceutical manufacturing industries. It is primarily produced through alkaline processing of bovine collagen, delivering strong gelling, stabilizing, and thickening functionality. The product offers exceptional clarity, bloom strength consistency, and reliable performance in high-volume industrial formulations. Its strategic market importance lies in its versatility as a clean-label functional ingredient that enhances texture, stability, and product shelf performance across multiple sectors, including confectionery, dairy, capsules, and meat processing. Beta-glucosidase compatibility in enzymatic processing environments further supports its relevance in advanced biotechnological and food engineering systems.

2. Key Specifications & Technical Characteristics

• Chemical Composition: Hydrolyzed collagen protein (bovine origin)
• Grade: Food Grade — Type B (alkaline processed gelatin)
• Protein Content: ≥ 85–92%
• Bloom Strength: 80–300 Bloom (customizable by grade)
• Physical Form: Fine granular powder or flakes
• Color: Light yellow to amber, translucent
• Odor/Taste: Neutral, odorless when properly processed
• Moisture Content: ≤ 12%
• Ash Content: ≤ 2%
• Solubility: Soluble in hot water; forms thermoreversible gel upon cooling
• Packaging Options: 25 kg kraft paper bags with inner PE liner / Jumbo bags (1,000 kg)
• Shelf Life: 24–36 months under cool, dry storage conditions

3. Core Industrial Applications

• Food Industry: Used in gummies, marshmallows, desserts, dairy stabilization, and fat replacement systems
• Pharmaceuticals: Capsule shells (hard & soft gel capsules), tablet coating, and drug delivery systems
• Nutraceuticals: Protein supplements, collagen drinks, and functional health formulations
• Meat Processing: Gel formation, fat binding, and texture enhancement in processed meats
• Confectionery Manufacturing: Provides elasticity, chewiness, and structural integrity in high-end sweets

This product outperforms many plant-based hydrocolloids in gel strength, clarity, and thermoreversibility, while offering superior mouthfeel and formulation stability. Its cost-efficiency at scale and predictable rheological performance make it a preferred choice for industrial formulators.

4. Competitive Advantages

• Consistent Quality: Strictly controlled bloom strength and viscosity across batches
• Supply Reliability: Stable sourcing from certified bovine raw material supply chains
• Logistics Capability: Bulk export-ready packaging optimized for containerized shipping
• Price Competitiveness: Economies of scale enable strong cost-per-ton efficiency
• Sustainability: Utilization of by-product collagen supports circular economy principles
• Technical Support: Full COA, MSDS, and formulation guidance available for industrial buyers
• Regulatory Compliance: Meets major food safety standards (FDA / EU food-grade requirements where applicable)

5. Commercial & Supply Information

• Minimum Order Quantity (MOQ): BULK 20 MT
• Standard Supply Unit: 20 kg or 25 kg bags
• Loading Capacity: Approximately 20–22 MT per 20’ FCL container
• Shipping Terms: FOB / CIF / CFR available upon request
• Lead Time: 7–21 days depending on order volume and destination logistics