Gelling agent · Ingredients & raw materials

Gelatin, edible food grade

5+ suppliers

Edible gelatin made by partial hydrolysis of collagen from bovine bone or hide, pig skin or fish, used to set jellies, panna cotta, cheesecakes, mousses, marshmallows and gummies and to stabilise yogurt and ice cream. Gel strength is sold by bloom: about 180 to 200 bloom for desserts, 220 to 260 for gummies and firm sets. It has its own FSSAI standard (2.11.3) instead of an INS number and must be labelled non-vegetarian.

Bloom 5

180 bloom
200 bloom
220 bloom
240 bloom
250 bloom

Source 3

Bovine
Porcine
Fish

Pack size 4

500 g pack
1 kg pack
5 kg pack
25 kg bag

Spec

Standard met: FSSAI Food Products Standards 2.11.3, FCC
Moisture: 15% max (FSSAI)
Total ash: 3.0% max
Sulphur dioxide: 1000 ppm max (FSSAI)
Nitrogen: 15% min (dry basis)
Bloom: 180 to 260 g
Mesh: 8 to 40 (granular), 40 to 60 (fine)
Source: Bovine bone or hide, porcine skin, fish
Certification: Halal available for bovine and fish
Labelling: Non-vegetarian (brown mark) under FSSAI
Shelf life: 36 months in sealed bags
Storage: Cool, dry place; spoils if it takes up moisture
Usual minimum: 25 kg
HSN code: 35030020
GST: 5%

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