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Gelatin is a product of animal origin obtained by processing protein collagen; used as a gelling agent, thickener, foaming agent, encapsulation agent. Gelatin differs in origin and production method - pork (type A - acid method) and beef (type B - alkaline method), as well as gel strength - from 180 to 280 Bloom. The dosage of gelatin in the final product depends on the last indicator. The higher it is, the lower the dosage and the more expensive the ingredient.