Banagel produces gelatin made from bovine and fish for different types of customers from various industries. At our facility, we have dedicated production lines for each type of gelatin. Our QC is very strict on testing every aspect of the gelatin specifications and properties, not only chemical composition but animal DNA too. So our customers can rest assured that they will always get high-quality and pure gelatin from us.
This is certainly a choice for consumers who do not eat other meats, such as pork or fish, especially Muslim consumers who need to consume halal food, or Jews and their kosher food. These consumers can choose to eat foods containing gelatin from cows or bovine gelatin without any problem.
USED IN INDUSTRIES: Food, Pharmaceutical, and Health & Beauty.
DESCRIPTION: Bovine Gelatin is a product protein produced by the hydrolysis of collagen. This is a protein extracted from various bovine tissues such as skin, marrow, and bone.
USE: Today, bovine gelatin is used as a stabilizer, fat substitutes, gel capsules, and binders in various types of food or products such as processed foods, canned foods, beverages, cosmetics, capsules, candies, chewing gums, or film coatings.
SPECIFICATION: Jelly strength between 90 – 300 Bloom, 20 – 50 mps of viscosity, and between 8 – 60 mesh of particle size.
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This is a natural protein and a product from animals. In general, gelatin, for example, comes from the bones, skin of pigs, cows; therefore, it is sometimes restricted for certain consumer groups such as Muslims who only consume halal food. Fish gelatin is thus a natural and safe alternative for those who want gelatin that is not made from cows or pigs.
USED IN INDUSTRIES: Used in selected food and pharmaceutical industries as alternative source to pork gelatin
DESCRIPTION: Fish gelatin is made from a collagen protein extracted from fish skin or scale.
USE: Fish gelatin is used for producing soft capsules, high-end food and bavorage, and etc. It is suitable to be used as alternative to those who are not able to take pork or non halal bovine gelatin.
SPECIFICATION: Jelly strength between 130 – 280 Bloom, 15 – 40 mps of viscosity, and between 8 – 60 mesh of particle size.
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SAMPLE OF INDUSTRIES USING GELATIN AS AN INGREDIENT
Examples of gelatin specifications and product applications
|100 Bloom||90-100||20-30||8-80||Ice creame|
|150 Bloom||140-160||35-45||8||Softgel/Tablet Coating|
|250 Bloom||240-260||40-50||8||Hard Capsule|