You may already know the benefits of using gelatin in the food and beverage products you’re manufacturing. Now, the challenge is choosing the appropriate types, which are likely to narrow down to bovine or beef and fish gelatin. They are excellent substitutes for porcine (pork) gelatine, especially for Halal and Kosher products. You’ll find beef gelatin almost similar to porcine gelatin with its clear aesthetics and melting points between 95 and 100 degrees Fahrenheit. Both are also sourced similarly unless it’s kosher bovine gelatin, and you can find them in different blooms or strengths.

Knowing the differences between fish and bovine gelatin can help you make an informed choice when selecting ingredients.

About fish gelatin

Fish skin gelatin has a lower melting temperature than porcine and bovine gelatin, at 75 to 80 degrees. It is readily sold as a kosher product, with a 250 bloom similar to that of high-quality silver gelatin. That makes it widely used in kosher confections, including gummy candies and marshmallows.

Every gelatin is similar in the sense that they produce a clear gel that is relatively tasteless and requires blooming or steeping in hot water to make it suitable for most recipes. It can also create food with melt-in-your-mouth sensations.

Not just an alternative ingredient

Like beef gelatinfish gelatin isn’t just an alternative ingredient. Its low melting point can deliver a great food experience. But how do you choose between them? It depends on certain factors, especially their melting point and flavor release.

Understanding melting point and flavor release

It’s crucial to consider gelatin’s melting point, which can depend on the weather. Fish skin gelatin could melt when served on a fairly hot day, and that also means it can release its flavor faster as it melts in the mouth. A quicker melt-in-your-mouth capability means food made with fish gelatin will be more flavorful.

However, you should also consider your desired product, recipe, and target consumers. Fish and beef gelatin are worth experimenting with, but fish may be the best choice when you want to create melt-in-your-mouth food and confections bursting with flavor.