Gelatin

Gelatin Products

Gelatin is a protein derived from animal connective tissues (such as skin, bones, and tendons), typically sourced from pigs, cattle, or fish. It is produced through partial hydrolysis of collagen and appears as a light yellow to transparent, odorless solid.

A range of specialty products for a variety of food and other industry

Types	Characteristic	Main Application
CAG-Bloom 150	Soft and elastic with a smooth texture: medium-low gel strength, forming a soft, pliable gel that melts in the mouth, with excellent flavor release	Yogurt, mousse, jelly (for children/elderly), dips, custards, and other products requiring a fine, smooth texture.
CAG-Bloom 200	Versatile and well-balanced, with wide applicability: medium gel strength, offering a good balance of elasticity and toughness. It serves as an all-purpose, benchmark formula in the food industry.	Marshmallows, gummy candies (e.g., gummy bears), frozen cheesecakes, jelly puddings, meat aspics, and most gel-based confectioneries and desserts
CAG-Bloom 250	High Strength and Elasticity, Superior Shape Retention: High gel strength, providing a firm, bouncy, and chewy gel with excellent molding and shape-holding properties	Gummy candies, firm chewy sweets, piping decorations, pharmaceutical soft capsules, and premium nougat。
CAG-Beef Gelatin	Bovine-derived gelatin, superior strength: Typically sourced from cattle bones or hides, it generally offers higher gel strength, resulting in a tougher gel with a slightly higher melting point	Suitable for products requiring higher gel strength and thermal stability, such as certain types of soft candies, industrial adhesives, and photographic gelatin.
CAG-Fish Gelatin	Fish-derived gelatin, highly soluble with low allergenicity: Typically offers better solubility in cold water and has a low gelling point (20-25°C), resulting in rapid melting in the mouth	Meets specific religious and low-allergen requirements. Specifically designed for desserts, jellies, and health products that comply with Halal, Kosher, and allergen-sensitive diets.
CAG-Instant Gelatin	Instant gelatin, convenient and efficient: Specially processed to eliminate the need for pre-soaking or extended heating. It dissolves rapidly in warm water or with high-speed mixing.	Ideal for instant dessert mixes, cold beverages, rapidly produced confectionery, and non-heating applications like yogurt or drink ingredients, greatly simplifying production processes.
CAG-Hydrolyzed Gelatin	Hydrolyzed gelatin, high solubility: Low molecular weight allows complete dissolution in cold water, forming a clear solution without gelling properties, while being rich in collagen peptides	Used as a functional ingredient or clarifying agent in protein beverages, sports nutrition products, beauty oral liquids, cosmetic humectants, and similar applications.

Product Portfolio Overview

Product Line	Product Name	Source	Positioning
Standard Gelatin	CAG-Bloom Series (150 / 200 / 250)	Bovine / Porcine	Texture-controlled food applications
Original Gelatin	CAG-Beef Gelatin	100% Bovine (Type B)	Non-porcine general food use
Marine Gelatin	CAG-Fish Gelatin	Fish	Non-mammalian & low-temp systems
Instant Gelatin	CAG-Instant Gelatin	Bovine / Porcine / Fish	Rapid-dissolving processing grade
Collagen Peptides	CAG-Hydrolyzed Gelatin	Bovine / Porcine / Fish	Non-gelling protein fortification

Technical Core Comparison

Parameter	Bloom Series	Beef Gelatin	Fish Gelatin	Instant Gelatin	Hydrolyzed Gelatin
Gel Formation	Yes	Yes	Yes	Yes	No
Bloom Range	150 / 200 / 250 g	150–250 g	80–220 g	150–250 g (fish 100–200 g)	N/A
Gelling Temp	20–25°C	20–25°C	20–25°C	20–25°C	None
Melting Temp	28–35°C	28–35°C	22–28°C	28–35°C	None
Dissolution	>40°C	>40°C	>40°C	40–60°C (rapid)	Cold water soluble
Gel Texture	Controlled by Bloom	Elastic	Soft to elastic	Elastic	No gel
Protein Content	~85–90%	~85–90%	~85–90%	~85–90%	≥90%
Processing Advantage	Texture selection	Non-porcine	Low-temp melting	No pre-soaking	Clear beverage use

Application Guide

Application	Recommended Grade	Notes
Standard Gummies	Bloom 200–220 (Bovine/Porcine)	Balanced elasticity & chew
Premium Gummies	Bloom 230–260 (Bovine/Porcine)	Firmer, bouncier texture
Soft Gummies / Low Chew	Bloom 180–200	Softer bite
Marshmallows	Bloom 180–220	Good foam stability & elasticity
Dairy Desserts (Mousse, Pudding)	Bloom 150–200	Smooth melt-in-mouth
Yogurt Stabilization	Bloom 150–180	Texture stabilization, low gel firmness
Low-Temperature Desserts	Fish Gelatin 180–220	Lower melting point (22–28°C)
Instant Dessert Mix	Instant Gelatin 180–250	Rapid dissolution, no pre-blooming
Rapid Confectionery Lines	Instant Gelatin 200–250	Eliminates soaking step
Hard Capsule Shells	Bloom 200–250 (Bovine/Porcine/Fish)	High film strength required
Soft Capsules	Bloom 180–250 (Bovine/Porcine)	Plasticizer compatibility critical
Protein Drinks	Hydrolyzed Gelatin	Non-gelling, cold soluble
Sports Nutrition	Hydrolyzed Gelatin	High protein, clear solution
Functional Bars	Hydrolyzed Gelatin	Protein enrichment without gel

We offer different packing & size as required

500g /1kg

20kg / 25kg

25kg

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