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Gelatine (Edible)

Edible Gelatine Powder offers high-purity, customizable Bloom strength for confectionery, dairy, desserts, and pharmaceutical applications

Nutri Partners is a specialized supplier of Edible Gelatine powder wholesale for the food and pharmaceutical industries. Gelatine is a pure protein derived from the partial hydrolysis of collagen extracted from animal tissues (skin and bones). It is the gold standard for gelling agents, renowned for its unique “melt-in-the-mouth” characteristic which matches body temperature. We offer a wide range of gel strengths (Bloom) to suit applications from confectionery to dairy products.

Key Features

  • Bloom Strength: Available in a full spectrum of grades: Low Bloom (120-160), Medium Bloom (180-220), and High Bloom (240-300).
  • Source: We offer both Bovine (Beef) skin/bone gelatine (Type B) and Porcine (Pork) skin gelatine (Type A).
  • Clarity & Color: High-purity granules that form a transparent, pale-yellow solution with neutral odor and taste.
  • Particle Size: Standard grades available in 8 mesh to 60 mesh.
  • Functionality: Acts as a gelling agent, stabilizer, thickener, and water-binding agent.

Applications

Gelatine is indispensable in many traditional formulations:

  • Confectionery (Gummies): High Bloom gelatine is essential for producing gummy bears and marshmallows, providing the characteristic chewy texture and elasticity.
  • Dairy: Used in yogurts and creamy desserts to prevent syneresis (water separation) and improve mouthfeel.
  • Desserts: The base ingredient for table jellies, mousses, and cheesecakes.
  • Pharma & Supplements: Used for the production of hard and soft capsules (Softgels) due to its excellent film-forming properties.

Technical Description: Edible Gelatine Powder Wholesale

The most critical parameter for any buyer is the Bloom strength.

150-200 Bloom: typically used in dairy and standard desserts.
220-260 Bloom: standard for confectionery and gummies.
280+ Bloom: specialized high-strength applications.
When sourcing Edible Gelatine powder wholesale, it is also important to consider the “Type”.

Type A (Acid processed): Usually derived from pork skin. It has an isoelectric point at pH 7-9.
Type B (Alkali/Lime processed): Usually derived from bovine bone/hides. It has an isoelectric point at pH 4.7-5.2.
Choosing the right type depends on the pH of your final product to ensure maximum stability.

Packaging & Logistics

We ensure hygienic handling and safe transport for your Edible Gelatine powder wholesale orders.

Packaging: 25 kg multi-wall paper bags with a polyethylene inner liner to protect against moisture.

Storage: Store in a cool, dry place. Gelatine is very stable if kept dry but acts like a sponge if exposed to humidity.

Samples: We can provide samples of specific Bloom strengths (e.g., 200, 250) for your trials.

Frequently Asked Questions

What does "Bloom" mean in Gelatine specifications?

"Bloom" is the unit used to measure the gel strength. It refers to the weight (in grams) required to depress a standard gelatine gel by 4mm. A higher Bloom number means a stiffer, stronger gel. For example, a gummy bear requires a higher Bloom (e.g., 250) than a soft mousse (e.g., 160).

What is the difference between Bovine and Porcine Gelatine?

The main difference is the raw material (beef vs. pork) and the processing method (alkali vs. acid). Bovine gelatine is often preferred for Halal/Kosher certified markets (when accompanied by proper certification), while Porcine gelatine is widely used in standard European confectionery due to its excellent clarity and lower cost.

How do I dissolve Gelatine properly?

Gelatine must be "bloomed" (hydrated) in cold water first. Add the powder to cold water and let it swell for 10-20 minutes. Then, heat the mixture gently to 50-60°C to dissolve it completely. Never boil gelatine, as high temperatures degrade the protein and destroy its gelling ability.
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