Further advice can be obtained by [email protected] or by calling +86-17303712627.


    Gelatin is a widely used protein for gelling, thickening, and stabilizing in food and pharmaceutical products.


    Chemical name: Gelatin; gelatina

    CAS Number: 87-99-0

    EINECS Number:232-554-6

    Molecular formula: (C15H15NO11)n

    Product Standard: GB/EP/USP/FCC


    25kg paper-plastic composite bag lined with PE film.

    Storage Condition: Kept in a light-proof,well-closed, dry and cool place.

    Shelf life: 2 years.

    Buying Guide:


    Mondstar offers a diverse range of chemical products and is your preferred supplier of food additives and ingredients, providing high-quality gelatin powder wholesale and export services. For more information, you can directly contact [email protected] or call +86-17303712627.

    Product Overview

    Gelatin is a protein product extracted from animal bones, skin, and connective tissue. It is a natural colloidal substance mainly produced by thermal hydrolysis of collagen. Gelatin is an odorless, tasteless solid that is colorless or slightly yellow. The density of gelatin is about 1.3-1.4 g/cm3. Gelatin comes in solid form as powder, flakes, or blocks. Gelatin is derived from different raw materials, which leads to different gelatin types including fish gelatin, gelatin sheets, porcine gelatin, beef gelatin, and bovine gelatin. In terms of applications, gelatin is most commonly used in foods, pharmaceuticals, and other industries. Fish skin gelatin has advantages such as good transparency, water solubility, and melting characteristics. Porcine gelatin has excellent gelling properties and stability. Bovine gelatin has strong gelling abilities and viscosity. Bone gelatin has a high viscosity and a relatively low price. The unique properties of each gelatin type make them suitable for different applications across a wide range of fields including confectionery, dairy products, capsules, and photographic films.


    Grade Gel Strength(Bloom) Viscosity(mPa.s) Transmittance Particle Size


    Food Grade

    90-110 Bloom 2.0-3.0  


    (10% 620nm)



    8-60 Mesh

    140-160 Bloom 2.5-3.5
    190-210 Bloom 2.8-3.5
    210-230 Bloom 2.8-3.5
    240-260 Bloom 3.0-4.0


    140-180 Bloom 2.8-3.6 mPa.s  




    180-220 Bloom 2.8-3.6 mPa.s
    250 Bloom 4.0-5.0 mPa.s
    The main application of Gelatin
    • Gelatin in the food industry is used for its gelling, binding, emulsifying, and foam-stabilizing functions, enhancing the taste of products such as marshmallows, fudge, ice cream, whipped toppings, and low-fat spreads.
    • Gelatin as a fining agent in the beverage industry clarifies wine and beer by absorbing and precipitating tannins and other impurities.
    • Gelatin in pharmaceutical applications allows for convenient and precise dosing in capsule form, masking odors and tastes, and providing a protective coating on tablets for controlled drug release.
    • Gelatin in photographic materials binds light-sensitive silver halide crystals in both film and printing paper.
    • Gelatin in the cosmetic industry acts as a thickener, emulsifier, and humectant, used in products like mascara, face cream, and hair spray.

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