Gelatin provides favorable filling conditions for the contents of soft capsules, effectively preventing reactions between the capsule shell and the contents. This allows for optimal performance in biopharmaceutical applications. Currently, gelatin soft capsules are widely used in the fields of medicine, nutrition, cosmetics, and more.

The advantages of soft capsules include their ability to accommodate different dosages of drugs and nutrients, ease of swallowing, and rapid disintegration and release of the contents. This type of capsule also offers additional protective functions, such as shielding drugs from light, oxygen, and water, thereby maintaining their stability.

Gelatin, as the main material of hard capsule shell, has good formability and plasticity. By dissolving the gelatin, adding a certain proportion of water and other auxiliary materials, a transparent, hard and easily sealable capsule shell can be formed. Gelatin hard capsules are widely used in the pharmaceutical industry as a very important drug delivery system due to their superior formability, biocompatibility, solubility and stability.

Direct oral collagen supplements can bring long-lasting positive effects to you.

Collagen is one of the main components of the body’s connective tissue and a key factor in skin smoothness. As the skin begins to lose its hardness and elasticity, it contains a large amount of special collagen peptides that can slow down the natural aging of the skin and connective tissue.

Collagen peptides can bind to skin epithelial cells through the stratum corneum, participate in and improve skin cells, increase collagen activity in the skin, maintain the integrity of stratum corneum moisture and fiber structure, promote skin tissue metabolism, delay aging, and achieve beauty goals.

Collagen peptide meal replacement food can increase the sense of satiety while achieving rich taste, balanced nutrition and replenishment of energy.

Collagen peptide is the most abundant protein in the human body and the most important component of connective tissue in the human body. It can provide strength, elasticity and stability for skin, cartilage, ligaments, bones and other parts. Add to meal replacement foods to provide essential nutrients while maintaining a healthy body shape.

Collagen peptides are a good source of high-quality protein, including lysine, hydroxyproline, and methionine. These amino acids are essential elements for building and repairing muscle tissue, which are very beneficial for increasing muscle mass and improving metabolic rate.

Collagen peptide, also known as collagen hydrolysate or hydrolyzed collagen, is a highly digestible protein obtained by enzymatic treatment of collagen-rich substances.

Our collagen peptides are produced using the highest quality raw materials through a tightly controlled process. Unique biotechnology is used in the production process obtained by enzymatic decomposition of proteins into smaller peptides, easy to be absorbed by the human body.

Gelatin has been used in food processing for hundreds of years and is now a necessary ingredient in candy foods to create excellent texture. Gelatin has unique thermal reversibility and is essential in many candy applications. Its popularity is also attributed to its functions such as gelation, foaming, stability, thickening, adhesion, and emulsification. Gelatin is water-soluble and compatible with most other hydrophilic colloids, including plant colloids such as agar, alginate, carrageenan, and pectin, as well as sugars, corn syrup, edible acids, and spices.

The good water retention of edible gelatin is an important factor in making most meat products tender and juicy. It can firmly lock in free water and prevent significant loss of water during processing such as heating, sterilization, and shearing.

Firstly, gelatin is a protein-rich substance that can increase the protein content of meat products and enhance their nutritional value.

Edible gelatin is an ingredient used in various desserts, not only by food manufacturers but also widely employed in kitchens around the world. Its ease of use and versatile functionality have opened doors for interesting and creative desserts. Gelatin can quickly set, while also adding color and enhancing the transparency of desserts. Gelatin is water-soluble and compatible with most other hydrophilic colloids, including plant-based colloids such as agar, alginates, carrageenan, and pectin, as well as sugar, corn syrup, edible acids, and flavors.

Edible gelatin is a natural, high-protein additive used in jelly production, primarily as a thickener and stabilizer. It is easy to use, versatile, and allows for quick freezing of jellies and puddings while providing a smooth texture and good elasticity. Additionally, it can enhance the color of jellies and improve product transparency.

Compared to plant-based colloids like carrageenan and pectin, gelatin is easier to digest and absorb.

Gelatin, as a stabilizer, can inhibit sugar crystallization and reduce the formation of crystals in solutions. In a 70% syrup, a 1.5% concentration of gelatin can inhibit crystal formation.

In Ice Cream, gelatin can prevent the formation of icy crystals, hinder ice crystal growth, create a soft and smooth texture, reduce melting speed, and achieve a solid and smooth consistency.

Adding gelatin to wet pet food can provide better nutrition for pet food. It helps pets to have shiny and smooth hair, healthy joints and bones, and achieve a comprehensive nutritional balance in their diet.
Because gelatin contains a variety of amino acids and is a pure natural animal protein, it is easier for pets to digest and absorb, without worrying about causing digestive system problems. Due to the adhesive and gelling properties of gelatin, it can be used in pet tooth grinding foods to make tooth grinding snacks more bite resistant, giving the product a rich taste and easy digestion and absorption.

Dairy products and dairy beverages have attractive appearance, flavor, and texture to consumers, which is a primary goal for dairy manufacturers worldwide. Our gelatin offers key advantages in various dairy product applications, helping achieve this goal.

Consumption of gelatin helps prevent dehydration shrinkage, improve foaming, and stabilize the porous structure. Adding gelatin in moderation creates an irresistible creamy texture for dairy enthusiasts.

Edible gelatin is a widely used ingredient for thickening sauces and soups. Gelatin is a protein derived from animal collagen and is available in powder and sheet forms. When added to liquids, gelatin forms a gel-like substance that can be used to thicken sauces and soups.

Understanding the properties of the ingredient is important when using gelatin to thicken sauces and soups. Gelatin is a hydrophilic colloid, which means it is a substance that forms a gel when mixed with liquid. When gelatin is added to a liquid, it forms a molecular network that captures water and other ingredients, resulting in a thickened sauce or soup.

Gelatin is a natural clarifying agent that separates suspended particles and sediments from liquids, making them clearer. Using gelatin is simple – just add it to wine or juice, stir well, and wait for a period of time. The suspended particles and sediments will settle at the bottom, resulting in a clearer liquid.

Furthermore, gelatin can also improve the texture of wine and juice, removing impurities that may affect the taste and quality, resulting in a smoother product.

Gelatin is widely used in microcapsule technology, mainly for the formation of microcapsule wall material. Microencapsulation technology is a method of encasing core materials such as liquids, solids or gases to form tiny particles, and gelatin is an important wall material choice because of its unique physical and chemical properties.