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Pork Gelatine
Pork gelatine is a protein of animal origin obtained by partial hydrolysis of collagen from pork skin. It has a gel strength of 260-280 Bloom and comes as a fine-grained, light yellow to yellow granulate. It is used as a gelling agent, stabiliser and emulsifier in the confectionery, dairy, meat and pharmaceutical industries.
Technical aspects
The product is made by controlled hydrolysis of pork skin collagen, followed by purification, concentration, drying and grinding to 20 mesh. It is fine-grained, with a characteristic taste and smell, and does not contain and has not been produced from genetically modified organisms.
Gel strength measured in a 6.67% solution at 10 °C is 260-280 Bloom, which classifies the product as a high-Bloom gelatine for applications requiring firm, elastic gels. Moisture does not exceed 14%. Gelatine dissolves in warm water and forms a thermo-reversible gel on cooling.
| Parameter | Value |
|---|---|
| Appearance | Fine-grained |
| Colour | Light yellow to yellow |
| Taste and smell | Characteristic |
| Gel strength (6.67%, 10 °C) | 260-280 Bloom |
| Mesh | 20 |
| Moisture | Max 14% |
| Total count | 10^3 cfu/g |
| Coliforms | Absent |
| Salmonella | Absent |
| GMO | Does not contain and not produced from GMO |
Download specification
Storage period
Shelf life is 60 months from the date of production. Store in a dry, well-ventilated area away from hygroscopic substances and odours; temperatures up to 40 °C are allowed for a maximum of 3 months.
Packaging
Foodcom S.A. supplies pork gelatine in 20 kg and 25 kg bags.
Application
In the food industry, 260-280 Bloom gelatine is used as a gelling agent in gummies, marshmallows, fruit jellies and desserts, as a stabiliser in yoghurts, cream cheese, dairy desserts and ice cream, and in meat jellies, pâtés and cooked meats, where it binds exudate and gives sauces a glossy finish. The high gel strength allows a lower dosage than lower-Bloom gelatines.
Beyond mainstream food, it is a raw material for hard and soft capsule shells in pharmaceuticals and dietary supplements, and in cosmetics an ingredient of creams, lotions and masks that forms a film on the skin. In the EU, gelatine is treated as a foodstuff rather than an additive and therefore carries no E-number.
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