gelatin

Tailor-made functional gelatin solutions designed for performance, consistency and control.

BIOGEL manufactures high-quality gelatin designed for performance, consistency and reliability. Our tailor-made gelatin solutions support food and pharmaceutical partners with defined functional properties and dependable industrial supply.

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What is gelatin?

Gelatin is a natural protein derived from collagen through a controlled extraction process.
It provides essential functional properties such as gelling, stabilising, binding and texturising, making it a key ingredient in food and pharmaceutical applications.
Depending on its specification, gelatin can be precisely adapted to achieve the desired texture, viscosity and performance in a wide range of formulations.

Why BIOGEL gelatin?

We don’t sell standard gelatin — we deliver functional solutions adapted to your application.

With 40 years of experience and industrial-scale manufacturing, BIOGEL supports partners from technical consultation to long-term supply.

Tailor-made specifications for precise functional performance
Consistent quality with reproducible batch-to-batch results
Full control of production under strict quality standards
End-to-end traceability from raw material to finished product
Technical support from development to industrial production

Types of gelatin

The choice is yours. BIOGEL produces and markets three major types of gelatin originating from porcine, bovine and fish.

The type of gelatin which should ultimately be used depends on the end consumer’s attitude, the price or various food laws. The main technical differences are shown in the adjacent table.

Porcine

Bovine

Fish

Process procedures

Acidic

Basic

Acidic

Raw materials

Collagen from porcine skin

Collagen from bovine skin

Collagen from fish skin

Gel strength

80 – 280 Bloom

140 – 260 Bloom

Isoelectric point

7.0 – 9.0

4.8 – 5.5

7.0 – 9.0

pH value

4.0 – 5.5

5.0 – 6.5

4.5 – 6.0

Foaming ability

High

Average

Viscosity

Average

Tends to be high

Average

Transparency

Very transparent

Colour

Slightly yellow, beige

Yellowish

Slightly yellow, beige

Tailor-made gelatin

By precisely controlling raw materials and processing parameters, BIOGEL manufactures gelatin tailored to your exact requirements.
We adjust key characteristics such as bloom strength, viscosity and particle size (4–200 mesh) to meet defined functional and processing specifications.
This ensures consistent performance across different applications and production environments.

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8 Mesh

20 Mesh

30 Mesh

50 Mesh

100 Mesh

200 Mesh

GELATIN FOOD APPLICATIONS

Functional solutions for a wide range of food products

BIOGEL gelatin is developed to meet the specific requirements of different industries and end uses.
Give your product stability, the right shape, the right bite and a pleasant texture. The possibilities range from elastic fruit gums with a high gelatin concentration to puddings which melt in the mouth where only a minimal amount is added.

Dairy & Desserts

Even small amounts of gelatin significantly improve texture, stability and mouthfeel in dairy products and desserts. It enables controlled structure in creams, mousses and puddings while ensuring consistent product quality.
In aerated systems, gelatin stabilises foam structures, prevents collapse and maintains an appealing appearance throughout shelf life.

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Meat & Sausage

Gelatin plays a key functional role in meat applications such as aspics, pâtés and processed products. It improves binding, slicing performance and texture stability, while contributing to a firm structure and high visual quality.
Even at higher dosages, gelatin ensures reliable performance and product integrity.

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Confectionery

Gelatin is essential in confectionery applications, providing elasticity, chewiness and structure in gummies, jellies and marshmallows. Different gelatin qualities enable precise texture control, from soft and elastic to firm and resilient.
In aerated confectionery, specific foaming properties are critical for achieving stable volume and a consistent bite.

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Mixtures & Stabilisation Systems

In modern food production, multi-component systems are often used to simplify processing and ensure consistent results. Gelatin plays a key role in stabilisation systems by supporting and complementing other ingredients.
It integrates effectively with thickeners, emulsifiers, enzymes, flavours and spices, contributing to balanced functionality and reliable performance across complex formulations.

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Gelatin Pharmaceutical Applications

Pharmaceuticals

Gelatin is a critical excipient in pharmaceutical applications, particularly for hard and soft capsule production. It protects active ingredients against light, oxygen and environmental factors while ensuring controlled release and stability.
Different gelatin grades are developed to meet strict pharmaceutical standards and specific capsule requirements.

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