Food Grade Porcine Gelatin for Gummies | Bulk Confectionery Ingredient

ITEMS	SPECIFICATIONS (TEST METHOD)	Remark
Appearance	White to light yellow free-flowing powder	Pass
Jelly Strength (Bloom) 150 – 250 Bloom (6.67%) Customizable for desired texture
Viscosity	2.2-5.0mPa.s	Customizable
pH (at 55℃)	3.8-7.6	Customizable
Loss on Drying (105°C for 16 hours)	≤ 15%	Standard
Heavy Metals (as Pb)	≤ 10 ppm	Strict Safety
Total Count of viable aerobes	≤ 1000 cfu/g	Safe
Molds and Yeasts	≤ 100 cfu/g	Pass
Salmonella / E. Coli	Absent	Sterile

Applications and Functional Advantages

Porcine gelatin's superior performance stems from its unique amino acid profile, rich in glycine, proline, and hydroxyproline, which provides excellent structural and functional properties.

Confectionery: The Gold Standard for Gummies and Jellies

Porcine Gelatin for Gummies is the industry choice due to its perfect balance of elasticity and softness.

Ideal Melt-in-the-Mouth Quality

Porcine gelatin has a melting point of approximately 35°C (95°F), which is equivalent to human body temperature. This "thermal reversibility" means the gummy remains solid at room temperature but instantly melts upon ingestion, providing an intense and rapid flavor release that cannot be achieved with most plant-based hydrocolloids.

Superior Elasticity and Clarity

It forms a strong, elastic, and highly transparent gel network, crucial for the iconic chewiness and bright, appealing visual clarity of high-quality gummies and jelly candies.

Foam Stabilization

It excels at stabilizing the air structure in aerated candies, such as nougats and marshmallows, giving them their characteristic fluffy texture.

Why Choose Porcine over Bovine or Fish Gelatin for Gummies?

While all three sources are functionally similar, subtle differences in their properties drive their specific applications:

Advantage

Porcine Gelatin (150-250 Bloom)

Bovine Gelatin (200-300 Bloom)

Fish Gelatin (50-150 Bloom)

Gel Strength / Texture

Optimal elasticity and chewiness. Slightly lower Bloom than bovine is sometimes preferred for a specific "stretch".

Highest gel strength and stiffness. Used when maximum structural integrity is needed, or for Halal/Kosher adherence.

Lowest gel strength. Results in a softer, more fragile gel; lower melting point makes it challenging for shelf-stable gummies.

Melting Point

Body Temperature (35°C). Best for the desired "melt-in-the-mouth" flavor experience.

Body Temperature (35°C). Similar to porcine.

Lower (25°C). Melts faster, but risks softening/melting during hot weather transport or storage.

Cost & Availability

Most cost-effective and widely available source globally, ensuring supply chain robustness.

Higher cost, especially if certified Halal/Kosher.

Highest cost, niche market.

In summary: Porcine gelatin is chosen for its ideal functional properties, superior supply availability, and cost-efficiency for mass-market confectionery production.

Packing and Shipping

Packing and Loading

Our packing materials are: Inner layer: PE moisture-proof bag; outer layer: kraft paper bag. Our standard packing for gelatin is 25KG/bag, or customized packing is available based on customer’s needs.

A standard 20-foot container can carry approximately 8-10 tons of gelatin, while a standard 40-foot container can carry approximately 16-18 tons of gelatin.
Shipping

We have extensive experience exporting to the United States, Russia, the Middle East, Southeast Asia, Brazil, India, and other countries. We can provide all the certificates and documents required for customs clearance, including health certificates, certificates of origin, and other relevant documents.

Why Choose Us for Your Porcine Gelatin?

1

Robust Production Capacity

With significant annual production capacity and advanced manufacturing lines, we guarantee a stable, reliable, and year-round supply for global customers
2

Deep Industry Expertise

Our team brings decades of technical expertise and continuous innovation in gelatin manufacturing, ensuring consistent and controlled product quality
3

Strong Customization Capabilities

We offer tailored solutions, including customized Bloom strength, viscosity levels, and particle size specifications, allowing you to meet the precise requirements of your Porcine Gelatin for Gummies formulations
4

Full Technical Application Support

Our dedicated R&D specialists provide full-cycle support, assisting with formulation guidance and post-sales application assistance to ensure seamless integration into your product lines.

Food Grade Porcine Gelatin Used for Gummies and Jellies

Short Introduction

Core Technical Specifications of Porcine Gelatin

Applications and Functional Advantages