Gelatin (CAS 9000-70-8): A Versatile Food Additive for Texture and Stability
Discover the multifaceted applications and benefits of gelatin, a key ingredient in food, pharmaceuticals, and more.
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Gelatin
Gelatin, derived from collagen through hydrolysis, is a natural, pure protein celebrated for its exceptional functional properties. It serves as a vital gelling agent, thickener, stabilizer, emulsifier, and texturizer, contributing to a wide array of products across numerous industries. Its neutral taste and odorless nature make it an ideal ingredient that enhances product quality without altering flavor profiles. As a clean label ingredient, gelatin is free from preservatives, fats, cholesterol, and uric acid compounds, aligning with consumer demand for natural and minimally processed foods.
- Gelatin is widely used as a gelling agent, thickening agent, and stabilizer in the food industry, contributing to the texture and stability of products like marshmallows, gummies, and dairy items.
- Its role as a stabilizer is crucial in pharmaceutical applications, particularly for capsule shells and in drug delivery systems, ensuring the integrity and release of active ingredients.
- Gelatin's unique ability to form stable gels makes it indispensable in creating mousses, jellies, and other desserts, providing a desirable texture and mouthfeel.
- The protein-rich nature of gelatin offers nutritional benefits, supporting body structure and being considered an ideal fit for the human body's collagen requirements.
Product Advantages
Unmatched Versatility
Gelatin's ability to gel, thicken, stabilize, and emulsify makes it a versatile ingredient, crucial for gelatin food additive applications in various food products.
Clean Label Appeal
As a natural, pure protein, gelatin aligns with clean label trends, being free from preservatives and artificial additives, making it a desirable choice for health-conscious consumers.
Nutritional Value
Gelatin is a valuable source of pure protein, contributing essential amino acids that support bodily functions and overall health, as highlighted in discussions about uses of gelatin in food.
Key Applications
Confectionery Manufacturing
Gelatin is extensively used in making gummies, marshmallows, and other candies, leveraging its gelling and texturizing properties for desired textures and shapes, a key aspect of gelatin for candy making.
Dairy Products
Its stabilizing properties prevent phase separation in yogurts and ice creams, contributing to a homogeneous product with a smooth texture, showcasing its use as a gelatin as stabilizer.
Pharmaceuticals
Gelatin serves as a critical component in capsule shells and drug delivery systems, ensuring the effective formulation and release of medications.
Beverages
Used as a clarifying agent, gelatin helps remove impurities in beverages like wine and beer, improving clarity and appearance.