Pork Skin Gelatin
Pork Skin Gelatin is a protein product produced by partial hydrolysis of collagen rich pork skins.
Our Pork Gelatin is produced strictly according to the purity standards of the FDA.
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 strength and mesh are available upon request. We’ll work with you on your application to determine what would work best.
Food and Pharmaceutical Grade Available
Standards & Certifications
- Non-GMO
- GRAS
- BSE Free
- HACCP / ISO and GMP
- Meets USP Standards
- Meets FCC standards
Product Applications
- Stabilizer
- Thickener
- Texturizer
- Fat Replacement
- Gel Capsules
- Binding Agent
Product Uses
- Health Care Products
- Beverages
- Nutrition Bars
- Tablets
- Meat Products
- Gummies
Shelf Life
5 years when stored in a cool dry place.
Typical Specifications
| Item | Tests method | 250 bloom | |
| Jelly Strength (10C. 6.67%) | AOAC | 250+/-10 | |
| Viscosity (60C, 6.67%) | 6.67% 60C | 2.7-3.3 | |
| pH | 6.67%, 60C | 4.9-6 | |
| Conductivity | 1% 25C | <1000 | |
| Moisture | 16h, 105C | 10-12 | |
| Ash | 550C | <2 | |
| Isoelectric Point | AAS | >8 | |
| Arsenic | AAS | <1 | |
| Lead | AAS | <5 | |
| Cadmium | AAS | <0.5 | |
| Mercury | AAS | <0.15 | |
| Chromic | AAS | <10 | |
| Copper | AAS | <30 | |
| Zinc | AAS | <50 | |
| SO2 | EU pharm/USP | <10 | |
| Granulation (mesh) | ASTM | 6/14, 35, 50 | |
| Appreance | |||
| Total Plate count | ph Eur/USP | <1000 | |
| Coliforms (30C) | ph EUR/USP | 0 | |
| Suifte Red Anaerobic Spors | AFNOR-NF-V59-106 | <10 | |
| Clostridium Perfringens | ph. EUR//USP | 0 | |
| Staphylococcus Aureus | ph EUR/USP | 0 | |
| Salmonella | ISO6579 | 0 | |
Products Available
Pork Skin Gelatin
Bloom Strength: 60 – 300
Mesh: 8 – 80
Clarity: Up to 96%
Acid Treated