Home

Because of its unique functional characteristics, fish gelatin can be widely used as gelling agent, stabilizer, emulsifier, thickener, foaming agent, adhesive and clarifying agent in food, medicine, photography and cosmetics industry.

●100% natural, safe and healthy products with multiple uses.

●It is a light yellow to white, transparent and shiny, non-impurity particles.

●It is a hydrolyzed product of collagen. It is a fat-free high protein, without cholesterol. It is a natural nutrient-adsorbed high-grade glue and food thickener.

●Gelatin’s protein is rich in 18 amino acids, 7 are essential amino acids. The content of water and inorganic salts is less than 14%, and protein content is more than 86%.

●Soluble in hot water, insoluble in cold water, but it can slowly expand and soften by absorbing water. Gelatin can absorb water equivalent to 5-10 times of its weight.

●Gelatin can be widely used in food industry and capsule production