Gelatin
Gelatin is a protein made by partly hydrolyzing collagen from pig skin, cattle hides and bones, or fish skin. Type A gelatin comes from acid-treated raw material (mostly pork skin) and Type B from alkali-treated material (mostly bovine). The extract is filtered, sterilized, dried and ground, and sold by gel strength (Bloom) and viscosity for gummies, capsules and desserts.
Suppliers sell different products under the same name. Specify the one you need.
Usually pork skin; higher isoelectric point, common in gummies and confections.
Usually bovine hide or bone; common in capsules and some desserts.
Sold by gel strength, roughly 50 to 300 Bloom; higher Bloom gives firmer gels and faster setting.
Fish-skin gelatin and certified bovine gelatin for diets that exclude pork.
Made to USP-NF or Ph. Eur. monographs for hard and soft capsules.
Compare each result with your own specification when the lot arrives.
Store gelatin sealed in a cool, dry place at moderate humidity, away from odors. Dry gelatin is stable, but moisture leads to caking and microbial growth. Shelf life is set by the supplier's specification, often several years unopened.
Bloom and viscosity vary by lot and raw material, so suppliers often blend to a target; record both and test set time in your gummy or capsule process. Record animal species and country of origin, and keep the supplier's certificates for halal, kosher or bovine sourcing on file per lot.
Facts from regulators and standards bodies, each linked to its source.
FDA's Substances Added to Food inventory lists gelatin with technical effects that include stabilizer or thickener and texturizer.
Source: hfpappexternal.fda.gov (opens in a new tab)7 CFR 205.606 lists gelatin among nonorganic agricultural products allowed in products labeled organic when the organic form is not commercially available.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes gelatin.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Morrisville, NC
North American arm of Japan’s Nitta Gelatin group, supplying bovine, porcine and fish gelatin and collagen peptides to food, supplement and pharmaceutical makers.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include type A (acid-processed), type B (alkali/lime-processed), bloom grades, fish and halal or kosher gelatin and pharmaceutical (capsule) grade. Ask each supplier for the specification sheet of the exact grade they quote.
Expect bloom gel strength, viscosity, moisture, ash and pH, sulfur dioxide and peroxides, heavy metals and microbiology, each with its method, specification and result for that lot.
Store gelatin sealed in a cool, dry place at moderate humidity, away from odors. Dry gelatin is stable, but moisture leads to caking and microbial growth. Shelf life is set by the supplier's specification, often several years unopened.
FDA's Substances Added to Food inventory lists gelatin with technical effects that include stabilizer or thickener and texturizer. 7 CFR 205.606 lists gelatin among nonorganic agricultural products allowed in products labeled organic when the organic form is not commercially available. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes gelatin.
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