For professionals in the food industry, selecting the correct type of gelatin is crucial for achieving desired product outcomes, from the perfect gummy texture to the ideal clarity in beverages. Gelatin, a protein derived from collagen, comes in various forms, each with specific properties that influence its performance in different applications. This guide aims to demystify the selection process, focusing on key parameters like bloom strength, mesh size, and source.

Understanding Bloom Strength: The Foundation of Gelatin Performance

The 'bloom' value is the standard measure of gelatin's gelling power, indicating the firmness of the gel it forms. Measured in grams, it reflects the force required to depress a standard plunger into a 6.67% gelatin gel at 10°C. Higher bloom strengths (e.g., 250-300g) are used for applications requiring a firm gel, such as confectionery like gummy bears or firm jellies. Lower bloom strengths (e.g., 100-200g) are suitable for products where a softer gel or thickening is desired, like in yogurts, mousses, or for beverage clarification. When purchasing gelatin powder, it's vital to match the bloom strength to your specific product requirements.

Mesh Size: Impact on Dissolution and Application

Gelatin is available in different mesh sizes, referring to the fineness of the powder. A finer mesh (e.g., 8-60) means smaller particles, which generally leads to faster and more even dissolution in water. This is particularly important for manufacturers aiming for efficient processing and consistent product quality. For example, a finer mesh gelatin powder might be preferred for applications where rapid hydration is necessary, ensuring no clumps form and the gelatin disperses uniformly throughout the mix. If you buy gelatin powder, always check the mesh size specification.

Source Matters: Bovine, Porcine, and Fish Gelatin

The source of collagen significantly impacts gelatin's properties and its suitability for specific markets. Bovine (beef) gelatin is widely used and can be processed to meet Halal and Kosher standards. Porcine (pork) gelatin is also common but is not suitable for Halal or Kosher diets. Fish gelatin is gaining popularity, especially for niche markets, and is often perceived as having fewer disease-related concerns. When sourcing, consider not only the functional properties but also the ethical, religious, and dietary requirements of your target consumers. For many food companies, securing a reliable supplier of food grade bovine gelatin is a common choice due to its versatility and market acceptance.

Key Procurement Tips for Food Professionals

  • Request Samples: Always obtain free samples from potential suppliers to test in your own formulations. This is the best way to confirm suitability and quality.
  • Verify Certifications: Ensure suppliers provide necessary certifications, such as ISO, HACCP, Halal, or Kosher, relevant to your market and product.
  • Understand Purity and Specifications: Look for detailed product sheets outlining purity levels, potential impurities, and all relevant physical and chemical properties.
  • Compare Pricing: Work with manufacturers who offer competitive pricing for bulk purchases without compromising on quality.
  • Assess Supplier Reliability: Choose suppliers with a strong track record in the industry, good communication, and consistent delivery performance.

Ningbo Inno Pharmchem Co., Ltd. is a leading manufacturer and supplier of high-quality gelatin powder. We offer a comprehensive range of products with various bloom strengths and mesh sizes, sourced from reputable origins like bovine skin. Our commitment to quality, along with competitive pricing and excellent customer service, makes us an ideal partner for your food ingredient needs. Contact us today to explore our selection and secure the best gelatin for your products.