Bovine Gelatin (E428)

Bovine Gelatin

Bovine gelatin is a versatile hydrocolloid gelling agent available as Type A (acid hydrolyzed porcine/bovine hides for transparent gels and high bloom strength) and Type B (lime/alkaline hydrolyzed bovine bones for opaque gels, superior emulsification, and gelling at higher pH). Both provide thermo-reversible gel formation, emulsion stabilization, and film-forming properties delivering exceptional texture, heat resistance up to 35°C bloom strength, and clarity in aqueous systems. In the food industry, Type A excels in clear confections (250-300 bloom) while Type B dominates dairy/meat applications (150-250 bloom) with rapid setting at 10-25°C across pH 4-8.

Food Industry Applications

• Confectionery: Forms elastic chewy textures in gummies, marshmallows, licorice, and fruit chews with precise 220-280 bloom strength controlling set time and bounce at 20-40% usage, heat stability preventing melt-out during summer storage up to 30°C, and sugar-acid compatibility preventing syneresis in high-sugar systems.

• Dairy products: Thickens yogurts, cheesecakes, mousses, and whipped toppings creating stable foams with 200% overrun capacity, prevents whey separation in flavored milks at 0.5-1.5% addition, excellent freeze-thaw stability maintaining texture through 3 cycles, and clean melt-away mouthfeel without beading.

• Bakery fillings and icings: Provides heat-stable gels in fruit pie fillings, donuts, and cream fillings resisting rupture during baking at 190°C, moisture migration control extending shelf life by 50%, and sliceable texture without weeping under refrigeration for 14 days.

• Meat products: Functions as binder and fat replacer in low-fat sausages, hams, and injection brines improving slice cohesion and yield by 12-18%, forms thermo-irreversible gels post-cooking at 65°C+ for clean slicing, and reduces purge loss during vacuum packaging.

• Beverages and desserts: Creates instant set in aspic, panna cotta, and drinkable gels with controlled hydration preventing fish eyes, rapid gelation within 30 minutes at 4°C, clarity maintenance in colored fruit systems, and controlled portion melting for spoonable textures.

• Frozen desserts: Stabilizes ice cream mixes preventing lactose crystallization and ice crystal growth at 0.2-0.5% levels, improves meltdown control extending serving time by 40%, and enhances air cell stability during high-speed extrusion.

Other Industry Applications

In cosmetics, forms stable emulsions and hair setting gels; in personal care, thickens shampoos and creates peel-off masks; in industrial uses, manufactures photographic films, paper coatings, and microencapsulation systems.