Fish Gelatin

Gelatin is a multifunctional ingredient used as a gelling agent, stabilizer, thickener, emulsifier, and film former in food, pharmaceuticals, cosmetics, and photographic films. Fish skin from a variety of fish species is one of the other sources that has been thoroughly researched as a source of gelatin production. Gelatin quality is determined industrially by gel strength, viscosity, melting or gelling temperature, water content and microbiological safety.

Our R&D Department

Our R&D department focuses on optimizing all aspects of gelatin production and improving the biochemical and functional properties of the final product. According to your requirements, we can also customize products with different parameters for you. Different types of bloom strengths and mesh sizes are available upon request.

Products

Products Name	Specification	Cat. #	Price
Fish Skin Gelatin (Guar Gum, Amorphophallus Konjac)	Protein	FG-001	Inquiry
Fish Skin Gelatin (Laminated Material, Carrageenan)	Protein	FG-002	Inquiry
Fish Skin Gelatin (Laminated Material, Agar)	Protein	FG-003	Inquiry
Fish Skin Gelatin (Laminated Material, Modified Starch)	Protein	FG-004	Inquiry
Fish Skin Gelatin (Laminated Material, Alginic Acid)	Protein	FG-005	Inquiry
Fish Skin Gelatin (Laminated Material, Acacia Senegal)	Protein	FG-006	Inquiry
Fish Skin Gelatin (Laminated Material, Carboxymethylcellulose Sodium)	Protein	FG-007	Inquiry
Fish Skin Gelatin (Laminated Material, Amorphophallus Konjac)	Protein	FG-008	Inquiry
Fish Skin Gelatin (Metal, Agar)	Protein	FG-009	Inquiry
Fish Skin Gelatin (Metal, Carboxymethylcellulose Sodium)	Protein	FG-010	Inquiry

Please kindly note that our products can only be used to support research purposes (Not for clinical use).