We have some type of bloom to meet consumer needs. An important criterion for determining the quality of gelatin is the bloom value which is generally between 50 and 300. This is used to determine the firmness and jelly strength of gelatin.
The higher the bloom value determine the higher jelly strength of the gelatin. Gelatin plays many role in food, beverages, and pharmaceutical.
Uses of Gelatin (Bovine)
- In food industries gelatin may be used a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouth-feel of fat and to create volume without adding calories.
- In beverages Gelatin can be used for the clarification of juices, such as apple juice, and of vinegar, and sometimes in the clarifying of wine
- In the pharmaceutical industry, gelatin is used primarily to make hard and soft capsules. Other uses include tablets, emulsions, suppositories and syrup.
- It’s to be realized gelatin is a very sensitive issue, since its place a major role in the modern food industry we provide our gelatin product with MUI Halal Certificate.
Price and Packing
Packing 5 kg, 10 kg, 25 kg (Food Grade) / 25 kg in bags (Pharma Grade)
(Nice Food Ingredients)
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