Gelatin (Bloom 160, Mesh: 8)

Gelatin (derived from the Latin gelatus, meaning ‘stiff’ or ‘frozen’) is a translucent, colorless, and flavorless biopolymer derived from the partial hydrolysis of collagenous animal tissues. It exhibits distinct physical properties: brittle when dry and viscoelastic when hydrated. While gelatin is often processed further via complete enzymatic hydrolysis into collagen peptides (hydrolyzed collagen), the two terms represent different molecular states and functional applications. Gelatin serves as a critical gelling and film-forming agent in the food, beverage, pharmaceutical (capsule shells), photographic, and cosmetic industries. In pharmaceutical manufacturing, gelatin is strictly specified by its Bloom strength and particle size (mesh); notably, 160 Bloom with a mesh size of 8 is a standard specification for the production of hard gelatin capsules.

• Category:

• Gelatin




• Tags: