Gelatin (Bloom 180-200)

Gelatin—derived from the Latin gelatus (‘stiff’ or ‘frozen’)—is a translucent, colorless, and flavorless biopolymer commonly sourced from animal-derived collagen. Physically, it is brittle when dehydrated and exhibits rubbery, viscoelastic properties when hydrated. It is important to distinguish gelatin from its derivative, hydrolyzed collagen (also known as collagen hydrolysate or collagen peptides); the latter undergoes further enzymatic hydrolysis, which eliminates its gelling properties, making it distinct from traditional gelatin.

Gelatin serves as a versatile agent in food, beverages, pharmaceuticals, and cosmetics, particularly in the production of hard and soft capsules. In the pharmaceutical industry, specific technical standards are required; for instance, gelatin with a Bloom strength of 180–200 and a 30-mesh particle size is frequently utilized to meet precise manufacturing requirements.

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