the raw material for gelatin is collagen, a naturally occurring pure protein, which is commercially produced from bones, cartilage, tendons, skin and connective tissue of various animals. Much of commercial gelatin today is a by-product of pigskin. Gelatin can also be extracted naturally in the home, for instance when boiling bones to make a stock or aspic.

Common examples of foods containing gelatin are molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine. It is often added to reduced-fat foods to simulate the mouthfeel of fat and to create volume without adding calories. Additionally, gelatin is used for the clarification of juices and vinegar.

Hydrolyzed Bovine Gelatin is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone.


Gel Strength (@6.67%)     200 250 Bloom
Viscosity (mps/6.67%)     33-48
Engler Viscosity (E/15%)=     12-20
Transparency (mm)     200-300
Ash Content (%)=     1.0
Moisture (%)=     14
PH     5.0-7.0