Gelatin can be divided into food grade gelatin, Pharmaceutical gelatin, industrial gelatin (including photographic gelatin) and so on. Among them, edible gelatin accounts for more than 60% of the total. At present, the world's annual production of gelatin has reached 320,000 tons. The main raw materials of gelatin for different uses are different, and the standards, production norms and health norms are also different.

Food grade gelatin(Edible Gelatin)

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Gelatin is an important ingredient and additive in the food industry. Edible gelatin is often used as food thickening agent, gelling agent, stabilizer, emulsifier and clarifying agent, etc. It is used in the production of meat products, cakes, ice cream, beer, skin jelly, canned food, juice and other products.
Gelatin has been a vital ingredient in the food industry for centuries, and its popularity continues today due to its unique thermo-reversibility and its ability to create excellent texture in a wide range of confectionery and other foods. Its functionalities include gelling, foaming, stabilizing, thickening, binding, and emulsifying, making it a versatile ingredient. Gelatin is also water-soluble and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginates, carrageenan’s, and pectin, as well as sugars, corn syrups, edible acids, and flavors.

Gelatin Applications: Food additive: gelatin

Food grade gelatin with natural protein and ideal physical properties,strict microbial indicators,special hydrophilicity,gelatin has become an irreplaceable additive in the food industry,widely used in all kinds of dairy products,candy (gummy candy,marshmallows,Toffee candies),ice cream,pastries and meat products.