Bovine Gelatin
Product description
Gelatin is a type of protein derived
from the dissolution of collagen into smaller molecules and becomes gelatin. It is
made from cow bone and gelatin can absorb water about 5-10 times. It
will transform to geI when it is heated.
Advantages of Bovine Gelatin:
High bonding strength and firmness:
Bovine gelatin has a high Bloom value, providing a firm texture. It is ideal for products that require structural integrity, such as capsules, softgels, and firm jellies.
Excellent thermal stability:
It withstands higher temperatures better than fish gelatin, making it suitable for large-scale industrial production involving heat.
Versatile applications:
It can be used in food, confectionery, pharmaceuticals, and dietary supplements such as gummies, jellies, capsules, and tablet coatings.
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Advantages of Bovine Gelatin:
High bonding strength and firmness:
Bovine gelatin has a high Bloom value, providing a firm texture. It is ideal for products that require structural integrity, such as capsules, softgels, and firm jellies.
Excellent thermal stability:
It withstands higher temperatures better than fish gelatin, making it suitable for large-scale industrial production involving heat.
Versatile applications:
It can be used in food, confectionery, pharmaceuticals, and dietary supplements such as gummies, jellies, capsules, and tablet coatings.
Specifications
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; North America; Africa; Central/South America |
|---|---|
| Supplied from | Thailand |
| Certifications | Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Quality assurance |
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Bovine Gelatin
