Common Name: Gelatin
Chemical Name: Gelatin
INS No.: 428
E-number: 441
CAS No.: 9000-70-8
Functional uses: Builds texture, viscosity, and stability in food. In pharmaceutical applications, it is used to make softgel capsules.
Gelatin is a hydrocolloid food additive and a protein produced by denaturing and extracting collagen. Collagen is a natural protein found in animal bones, skin, and connective tissues, including those of buffalo, pigs, and cattle. Heat together with acid or alkali is used to break collagen molecules into smaller molecules and convert them into gelatin.
Using gelatin produces gelatinization, forming a gel in the product. The gel can have different structures and properties depending on its bloom strength.
Tinnakorn’s Gelatin is supplied as a powder with a bloom strength of 150. Other bloom strengths are available upon request. Our gelatin is bovine-derived and carries Halal certification, giving customers confidence when using it in Halal products.
Packaging: 25 kg/bag
กรุณากรอกข้อมูลให้ครบถ้วน แล้วทางเราจะส่งเอกสารให้ทางอีเมลล์ที่ได้กรอกข้อมูลไว้
สำหรับสมาชิกเท่านั้น สมัครสมาชิก
หากต้องการหลายรายการ กรุณา ติดต่อฝ่ายขาย
In the ready-to-eat food industry, products are often chilled or frozen. During transportation, liquids in the food may spill or stain the packaging, making the product less appetizing. Adding a small amount of gelatin to stir-fry sauces or curry broth helps the liquid set into a gel, making the product easier to transport without affecting its flavor or texture after reheating.
Used to stiffen fabric for making artificial flowers, banana leaves, and garlands. It makes the fabric rigid and helps prevent the edges from fraying when cut.
Gelatin is generally used to create texture in products such as jelly and fillings.
Used to make softgel capsules as the main component of the capsule shell.
กรอกแบบฟอร์มด้านล่างให้ครบถ้วน ทางเราจะติดต่อกลับไปอย่างเร็วที่สุด