Gelatin is a safe, naturally derived ingredient that has been used by humans for centuries. However, despite its widespread usage, there are still some common misconceptions about gelatin. For example, some people think gelatin is a type of fat, while others don’t even know where gelatin falls on the nutrition table.
How can we explain the versatility of gelatin?
Gelatin is actually a pure protein composed of eighteen amino acids, eight of which are essential. It is mainly derived from collagen found in pig skin, bovine bones and bovine hides. While fish and poultry-based gelatins are also available, they are less commonly used.
Many people assume that all gelatin is the same and think of it solely as a gelling agent—largely because of its association with water jelly and gummy sweets.
In actuality, gelatin is an incredibly versatile ingredient with a wide range of functionalities. It comes in various types and is used across diverse industries, including food, pharmaceuticals, medical devices, photography and even wine-making.
There are hundreds gelatin-types
Gelatin offers a wide range of properties and functionalities, which vary depending on the type of gelatin used. For example, certain gelatins are prized for their strong foaming capabilities, while others excel in gelling strength.
Manufacturers are not limited to a single type of gelatin—in fact, they produce hundreds of variations. Each type has its own unique combination of Bloom stength (gel strength), viscosity (thickness in heated liquid form), and isoelectric point (the pH at which gelatin carries no electrical charge).
This diversity allows manufacturers to select the exact gelatin needed for each food, pharmaceutical, or technical application. Whether it’s achieving the ideal texture in a gummy, the desired mouthfeel in a dairy product, or the perfect clarity in a softgel, there’s a specific gelatin designed to deliver optimal performance.
Tailoring different types of gelatin to suit a variety of needs
The requirements of the pharmaceutical industry differ significantly from those of food manufacturers. That’s why a one-size-fits-all approach doesn’t work—gelatin must be carefully tailored to its intended use. Each gelatin type is defined by specific characteristics, which are determined by both the raw materials used and the manufacturing process. Customizing these specifications ensures the gelatin performs optimally in its target application.
Raw materials and process
The raw materials used in gelatin production refer to the source of the native collagen. The main sources are pig skin, bovine hides and bovine bones. While gelatin can also be made from fish and poultry, cow- and pig-derived gelatin offer an optimal balance of high yield and affordability—making them the most widely used in the industry.
The process of transforming raw collagen into gelatin begins with a pre-treatment stage. Here, the aim is to break down some of the intra- and intermolecular bonds in the collagen found in animal skin or bones. This breakdown is essential to render the collagen soluble, allowing for extraction with hot water in the following step.
There are two main types of pre-treatments:
- Acid treatment - results in gelatin with lower viscosity
- Alkaline treatment - results in gelatin with higher viscosity
The choice of raw material influences the type of pre-treatment that can be applied, which in turn affects the properties of the resulting gelatin. For example:
- Pig skin can only undergo acid treatment, producing gelatin with lower viscosity
- Bovine bones and hides can be treated with either acid or alkaline methods. If higher viscosity is required, cow-derived materials processed with alkaline treatment are preferred.
After pre-treatment, the soluble collagen is extracted using hot water. This step typically involves multiple extraction cycles to ensure complete recovery of gelatin. Gelatin with higher Bloom strength (a measure of gel firmness) is obtained from the early extractions, while lower Bloom gelatin comes from later rounds. Ultimately, achieving a specific Bloom value or viscosity depends on both the raw materials chosen and the processing method. These variables are key to producing gelatin with tailored functionalities for food, pharmaceutical, or technical applications.
Gelatin specifications make gelatin highly versatile
Bloom (gel strength): Number one criteria
Bloom—often referred to as Bloom strength—is the standard measure of gelatin’s gel strength or firmness. The bloom values are determined by measuring the force (in grams) required to depress the surface of a 6.67% gelatin gel (after gelling 16-18 hours at 10°C) by 4 mm. Simply put, the higher the Bloom value, the firmer the gel.
This measurement is arguably the most important criterion when selecting the right gelatin for a specific application. Here's why:
Bloom strength plays a critical role in determining the texture of products. For example, gummy bears and water jelly have distinctly different mouthfeels. These differences are typically a result of both gelatin concentration and Bloom value. Higher Bloom gelatin contributes to a firmer, chewier texture—essential for gummy confections—while lower Bloom gelatin is more appropriate for softer, more delicate textures like jellies.
In marshmallow production, a higher bloom gelatin is flavored. Its robust gelling and setting properties help stabilize the aerated structure. In the application, gelatin’s foaming functionality is just as important as its gelling capabilities.
In applications such as wine fining—where unwanted particles are removed from wine—low Bloom or hydrolyzed gelatin is preferred. These gelatins, often with a low molecular weight and low viscosity, are ideal for clarifying red wines, beer, cider and apple juice. They reduce turbidity and astringency without compromising desirable flavor compounds. Using a high Bloom gelatin in these cases is unsuitable, as it can lead to gelling during fining and cause excessive or uncontrolled precipitation.
Viscosity: Key specification for getting the right texture
Viscosity refers to a fluid’s resistance to flow and is expressed in mPa.s (millipascal-second). While Bloom is measured on gelled products, viscosity is measured on the gelatin solution.
Viscosity can be tailored to suit specific applications where different levels of thickness and creaminess are desired. The relative viscosity of a gelatin determines the overall texture and mouthfeel In its final application.
For instance, in gummies, the texture can range from short to long, with shorter texture being softer. This is linked to the viscosity of the gelatin.
The desired creaminess of a dairy product is dependent on the gelatin type and the concentration being used. For example, removing fat from dairy takes away some of the mouthfeel and structure—gelatin helps to replace this. A reduced-fat dairy product needs a gelatin with medium to high bloom. High Bloom gelatin is used at lower concentration than medium bloom gelatin. The concentration used has a direct impact on syneresis (higher concentration will decrease presence of liquid at the surface of yogurt).
For jelly found in meat products, such as aspic, a high bloom gelatin is preferred for a firmer and transparent gel. This kind of gelatin brings stabilizing power, transparency and water binding.
In pharma, the choice of gelatin will depend on the applications:
- Hard capsules are two-piece capsules (cap and body), composed mainly of gelatin, opacifying agent (TiO2) and coloring agents. The process involves dipping stainless steel mold pins into a gelatin solution to form films. Once dried, the films are trimmed and assembled into capsules, which are typically filled with powders. High Bloom gelatin is used to form strong, protective films around the active pharmaceutical ingredient (API).
- Softgels are single-piece, hermetically sealed capsules with a liquid or semi-liquid fill. The shell consists of gelatin and plasticizer such as glycerol and colorants. Softgels are formed, via the rotary die process. They are typically filled with oil and non-aqueous liquid, and a medium bloom gelatin is preferred for a more elastic, softened films. Acid or alkaline gelatins can be used depending on formulation needs.
- Medium alkaline bloom (160 bloom) is often used for pharmaceutical and nutritional softgel products.
- 200 Bloom acid gelatin with lower intrinsic viscosity allow higher gelatin concentration, so higher dry matter in the shell. They are used for hygroscopic or moisture-sensitive APIs.
- Mixtures of low bloom or hydrolyzed gelatin with medium bloom gelatin are sometimes used for chewable capsules.
- Fish gelatin is an alternative for those avoiding bovine sources. However, it requires adjusted processing conditions due to different gelling, setting, and drying characteristics.
- For tableting, non-gelling gelatin (hydrolyzed gelatin) is used in direct compression. Gelling gelatin solution is used after granulation of the powder in compression. The gelling gelatin gives cohesiveness, resistance and hardness to the tablets. The dissolution of the tablet depends on the type of gelatin used: higher the gel strength, higher the physical properties (cohesiveness) of the tablet, but longer the dissolution time.
- At the opposite end, the non-gelling gelatin allows a fast (instantaneous) dissolution of tablets, but those tablets will be weak in terms of resistance and cohesiveness.
Particle size
This is how fine or coarse the gelatin is. A good analogy is ground coffee: some brewing methods call for a fine grind, while others work best with a coarser grind. Similarly, different applications may require gelatin of varying particle sizes to achieve optimal performance.
In dairy applications, gelatin must be finely ground to ensure it to disperses evenly in cold milk and dissolves effectively during pasteurization. For example, in yogurt production, gelatin can be added before fermentation—dispersed in cold milk—and thanks to fine mesh gelatin, it dissolves smoothly during homogenization and pasteurization.
In contrast, for manufacturing hard capsules, gelatin is dispersed in hot water and should be coarsely ground. Coarser particles help prevent lump formation during this high-temperature process.
Particle size is typically measured in millimeters (mm) and then converted into a mesh value. The higher the mesh number, the finer the gelatin grain.
In conclusion
Gelatin boasts an impressive range of functional properties, making it suitable for a wide variety of applications. However, it’s not a one a one-size-fits-all ingredient—each formulation must be tailored to meet the specific requirements of the product.
Bloom strength, viscosity and particle size are the three key factors in selecting the right gelatin. Achieving the optimal combination begins with the careful selection of raw materials and the appropriate pre-treatment process.
The result is a highly versatile ingredient, uniquely adapted for use across diverse industries—from food and pharmaceuticals to technical and industrial applications.
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