Fish Gelatin

Fish Gelatin is a protein product produced by partial hydrolysis of collagen rich fish skin (or) scale material.

The Gelatin molecule is made up of Amino Acids joined together by Amide Linkages in a long molecular chain. These Amino Acids perform an imperative function in the building of connective tissue in humans.

Different types of bloom strengths and mesh sizes are available upon request.

We will work with you and your applicationĀ to determine what options would work best.

Free from Additives and Preservatives.

Food and Pharmaceutical Grade Available.

Standards & Certifications

  • Non-GMO
  • Kosher
  • Halal
  • GRAS
  • BSE Free
  • HACCP / ISO and GMP
  • Meets USP Standards
  • Meets FCC standards

Product Applications

  • Stabilizer
  • Thickener
  • Texturizer
  • Fat Replacement
  • Gel Capsules
  • Binding Agent

Shelf Life

5 years when stored in a cool dry place

Typical Specifications

Gel Strength (bloom) 202g
Viscosity 3.8mpa-s
Transparency 400mm
Moisture Content 11%
Ash Content 2%
Ph Value 5.9
Insoluble Particles <.02%
Particle Size 5-15mesh
Color Light yellow
Reducing Substances <50ppm
Heavy Metals <50ppm
Arsenic <1ppm
Chromium <2ppm
Total Bacteria Count 150 in 1g
E. coli Negative in 100g
Salmonella Negative in 100g

Products Available

Fish Scale Gelatin

Bloom Strength: 80 – 260

Mesh: 8 – 80

Acid Tested

Product Uses

  • Health Care Products
  • Beverages
  • Nutrition Bars
  • Tablets
  • Meat Products
  • Gummies

Request a Sample


 


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