Some Specifications of Food Gelatin Application For gummy bear For jelly candy For marshmallow Jelly strength 250 bloom 220-250 bloom 230-250 bloom Viscosity (customized) 2.9-3.2mpa.s 2.8-3.2 mpa.s 3.2-4.0 mpa.s transparency 450mm 500mm 500mm Why Choose Yasin As Your Food-grade Gelatin Supplier？ 1. Raw Material: Yasin food gelatin sources for animal skin from Yunnan, Gansu, Mongolia, etc pollution-free grassland 2. Experienced Workers: Most of our workers with rich experience and together with us in gelatin production for more than 15 years 3. Technical Support: Yasin can provide you with technical support if you have any problems in production with our food-grade gelatin 3. Eco-friendly: Invested and updated our wastewater treatment system by around US$ 2 million to maintain a sustainable and Eco-friendly approach Send Inquiry Now Application Confectionery Confections are typically made from a base of sugar, corn syrup, and water. To this base, they are added flavor, color, and texture modifiers. Gelatin is widely used in confections because it foams, gels, or solidifies into a piece that dissolves slowly or melts in the mouth. Confections such as gummy bears contain a relatively high percentage of gelatins. These candies dissolve more slowly thus lengthening the enjoyment of the candy while smoothing the flavor. Gelatin is used in whipped confections such as marshmallows where it serves to lower the surface tension of the syrup, stabilize the foam through increased viscosity, set the foam via gelatin, and prevent sugar crystallization. Gelatin is used in foamed confections at a 2-7% level, depending upon the desired texture. Gummy foams use about 7% of a 200 - 275 Bloom gelatin. Marshmallow producers generally use 2.5% of a 250 Bloom Type A gelatin.   Function Bloom Type * Viscosity Dosage (in cp) Confectionery              Gelatin gums · gelling agent · texture · elasticity 180-260 A/B low-high 6 - 10 % Wine gums (gelatin + starch) · gelling agent · texture · elasticity 100-180 A/B low-medium 2 - 6 % Chewable sweets (fruit chews, toffees) · aeration · chewability 100-150 A/B medium-high 0.5 - 3 % Marshmallows (deposited or extruded) · aeration · stabilisation · gelling agent 200-260 A/B medium-high 2 – 5 % Nougat · chewability 100-150 A/B medium-high 0.2 – 1.5 % Liquorice · gelling agent · texture · elasticity 120-220 A/B low-medium 3 – 8 % Coating (chewing gum – dragees) · film forming · binding 120-150 A/B medium-high 0.2 – 1 % Wine and Juice Fining By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider, and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation, and brilliant clarification.   Function Bloom Type * Viscosity Dosage (in cp) Wine and Juice fining     · clarification 80-120 A/B low-medium 5 –15 g/hl   FAQ Q1: What are the different types of gelatin? Gelatin comes in many forms, including  gelatin powder or granulated gelatin, with different strengths and bloom values. Different types are suitable for different applications. Q2. Do your gelatin products come from sustainable sources? Yes, It is critical to ensure that the gelatin used comes from ethical and sustainable suppliers and that the manufacturing process follows sustainable practices. Q3: Are your gelatin products free from allergens, additives, or preservatives? Yes. It is important to verify that gelatin products are free of allergens, additives, or preservatives, especially for individuals with specific dietary restrictions or preferences. Q4. What is your production capacity, can you accommodate large orders? 1000+ tons production capacity ensures we can handle large orders or meet specific production needs. Q5: What is your lead time for order fulfillment and shipping? Yasin can guarantee a fast delivery time of about 10 days.