Gelatin

Edible Gelatin

Making formulation and innovation easier across all food segments
Funingpu Gelatin can be classified as follows by the method of raw material treatment: Type A (acid method) and Type B (alkali
method). These materials are typically taken from pig skin, pig bone, cow skin and cow bone.

Gelatin has a unique ability to gel thermally reversible, dissolving in warm water and becoming gel-like when cooled. Because of
its ability to gel, foam, emulsify and bind, gelatin is most commonly used in foods such as candy and jelly.

Functional Gummies

Functional gummies are one of the fastest growing nutritional products in Europe, North America and Asia.

The addition of functional ingredients (vitamins, minerals, fiber or collagen) can give the product a health care effect. Many
brands of gummies have gone beyond the traditional confectionery industry. With Funingpu Gelatin, we can support and assist you in entering this growing market.

Technical Applications of
Edible Gelatin
As a hydrolyzed high protein of collagen,edible gelatin is a natural and nutritious food thickener.
* A perfect ingredient for the food and nutrition markets: Clean label, pure protein of natural origin
* Important value in overcoming the technical challenges in protein formulation
* Neutral in taste and odor
* Easy to integrate in many applications
* Gelatin and gelatin solutions for product innovation