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Edible Gelatin
Food-grade bovine gelatin granules with different gel strength and viscosity grades for confectionery, dairy and meat formulations.
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EDIBGEL™
Edible Gelatin at a Glance
ZXCHEM is an edible gelatin manufacturer in China. Edible gelatin is a bovine-derived protein ingredient supplied as light yellow granules. Different Bloom and viscosity grades help food manufacturers select gelatin for gummies, jellies, marshmallows, nougat, yogurt and meat products.
Free sample: up to 500 g. Courier cost payable or use your courier account.
China orders are ready for dispatch in approximately 14 days. Available U.S. stock can be dispatched immediately.
Certificates depend on the product, grade and production site. We send the documents that apply to your order with the quotation.
Edible Gelatin Specifications
Typical values. The COA of each batch prevails.
Product Series
EDIBGEL™ Gummy 220
Gummies and soft candies. Gel strength: 210–230 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 20–40 mesh.
EDIBGEL™ Gummy 250
Gummies and soft candies. Gel strength: 240–260 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 20–40 mesh.
EDIBGEL™ Gummy 280
Gummies and soft candies. Gel strength: 270–290 Bloom; viscosity: 3.5–4.0 mPa·s; particle size: 20–40 mesh.
EDIBGEL™ Jelly 220
Jelly products. Gel strength: 220 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 30 mesh.
EDIBGEL™ Jelly 250
Jelly products. Gel strength: 250 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 30 mesh.
EDIBGEL™ Marshmallow 250
Marshmallows. Gel strength: 240–260 Bloom; viscosity: 3.5–4.0 mPa·s; particle size: 20–30 mesh.
EDIBGEL™ Nougat 120
Nougat. Gel strength: 110–130 Bloom; viscosity: 2.0–2.5 mPa·s; particle size: 8–10 mesh.
EDIBGEL™ Yogurt 150
Yogurt, mousse and cream desserts. Gel strength: 140–160 Bloom; viscosity: 2.5–3.0 mPa·s; particle size: 20–60 mesh.
EDIBGEL™ Yogurt 220
Yogurt, mousse and cream desserts. Gel strength: 210–230 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 20–60 mesh.
EDIBGEL™ Yogurt 240
Yogurt, mousse and cream desserts. Gel strength: 230–250 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 20–60 mesh.
EDIBGEL™ Meat 220
Meat and aspic products. Gel strength: 220 Bloom; viscosity: 2.5–3.0 mPa·s; particle size: 8 mesh.
EDIBGEL™ Meat 250
Processed meat. Gel strength: 250 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 8 mesh.
PHARGEL™ Soft Capsule 150
Soft capsules. Gel strength: 140–160 Bloom; viscosity: 3.5–4.0 mPa·s; particle size: 8–10 mesh.
PHARGEL™ Soft Capsule 160
Soft capsules. Gel strength: 150–170 Bloom; viscosity: 3.5–4.0 mPa·s; particle size: 8–10 mesh.
PHARGEL™ Soft Capsule 180
Soft capsules. Gel strength: 170–190 Bloom; viscosity: 3.5–4.0 mPa·s; particle size: 8–10 mesh.
PHARGEL™ Soft Capsule 200
Soft capsules. Gel strength: 190–210 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 8–10 / 14 mesh.
PHARGEL™ Soft Capsule 220
Soft capsules. Gel strength: 210–230 Bloom; viscosity: 3.0–3.5 mPa·s; particle size: 8–10 / 14 mesh.
PHARGEL™ Hard Capsule 180
Hard capsules. Gel strength: 170–190 Bloom; viscosity: 4.5–5.0 mPa·s; particle size: 8–10 mesh.
PHARGEL™ Microencapsulation Series
Pharmaceutical gelatin for microencapsulation. Viscosity: 3.5–4.5 mPa·s; particle size: 8–40 mesh. Select the application grade for the encapsulation process.
Storage & Shipping
Storage
Store in a cool, dry place away from direct sunlight. Keep sealed at ambient temperature below 25°C.
Shelf life
Two years, in unopened original packaging.
Container loading
12.8 MT (palletised) per 20-foot FCL
Handling
Use clean, dry tools during handling. Reseal opened packaging promptly to protect the material from moisture and contamination.
What Is Edible Gelatin?
Edible gelatin is obtained from bovine collagen and forms gels in suitable aqueous food formulations. The supplied grades differ in Bloom gel strength and viscosity; these properties guide selection for confectionery, dairy and meat processing.
The grade matrix lists 100–250 Bloom materials and their corresponding viscosity values. Application series in the brand range also include other named grades; their individual order specification is selected separately. The general specification covers protein, moisture, ash, pH, sulfur dioxide, metals, insoluble matter and microbiological quality.
If your enquiry specifies edible gelatin powder, include the required mesh size alongside Bloom strength and viscosity. This page lists bovine gelatin supplied as light yellow granules; confirm particle size for the selected application grade.
See our animal protein ingredients for related sourcing options.
Edible Gelatin Applications
Confectionery gels
Bloom strength and viscosity are useful selection criteria for gummies, jellies, marshmallows and nougat. Share the intended confectionery process and preferred gel strength so the edible gelatin quotation identifies a suitable EDIBGEL™ application grade.
Yogurt and dairy products
Gelatin can be incorporated into suitable yogurt and dairy formulations for texture and stabilization. Purchasing teams can select from the named yogurt series and evaluate the grade in their own processing conditions before placing a bulk order.
Meat product processing
Food processors use edible gelatin in suitable meat formulations requiring binding or gelling. ZXCHEM coordinates grade selection, bulk packing and export documentation for buyers sourcing bovine gelatin together with other animal protein ingredients.
Why Source Edible Gelatin from ZXCHEM
U.S. warehouse stock
Available U.S. edible gelatin stock is ready for immediate dispatch through warehouses in New Jersey, Chicago and California. North American buyers can check the required grade and quantity with ZXCHEM when planning replenishment without waiting for a China shipment.
Combined protein orders
Source edible gelatin alongside other animal and plant protein ingredients through one ZXCHEM contact. Coordinated order planning helps buyers organize specifications, packing and consolidated shipments across several ingredients, reducing separate supplier follow-ups during commercial purchasing.
Dedicated R&D laboratory
Our dedicated R&D laboratory supports product testing and technical enquiries for edible gelatin. Purchasing and formulation teams can discuss specification requirements and sample feedback with technical staff before moving from ingredient evaluation to a commercial order.
Export & purchasing support
ZXCHEM coordinates technical documents, batch COA and delivery requirements for edible gelatin orders. Our export team helps buyers organize packing, destination and shipping terms, with technical and commercial enquiries receiving a response within one business day.
Related Ingredients
Edible Gelatin FAQ
What do Bloom grades mean when buying edible gelatin?
Bloom describes gelatin gel strength under specified test conditions. This page lists 100–250 Bloom grades and corresponding viscosity values. When requesting EDIBGEL™ gelatin, specify your application and target Bloom so the quotation and sample refer to the same selected grade.
Is this edible gelatin bovine or fish-derived?
The edible gelatin on this page is bovine-derived. It differs from fish collagen peptides in source and gelling behavior. ZXCHEM can help purchasing teams keep animal origin and ingredient function clear when sourcing gelatin alongside other protein ingredients.
Can I receive an edible gelatin sample and technical documents?
ZXCHEM provides free edible gelatin samples up to 500 g for evaluation; courier charges are payable or billed to your courier account. TDS, SDS and batch COA support technical purchasing. Include your preferred Bloom and application in the sample request.
What are the gelatin packing and dispatch options?
China orders for edible gelatin are ready for dispatch in approximately 14 days. Available U.S. stock can be dispatched immediately. Send the required grade, quantity and delivery destination so ZXCHEM can confirm stock availability and arrange the appropriate dispatch option.
Request a Quote for Edible Gelatin
Tell us the product grade, quantity, destination and required documents. We reply within one business day.
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