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Send EmailGelatin, Hydrolyzed Collagen, Gelatine, Bovine Gelatin, Thickener, E441, 9000-70-8
GELATIN (BOVINE GELATIN, E441)
1. Chemical Identity and Material Classification
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Chemical Name: Gelatin, Hydrolyzed Collagen, Gelatine
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Synonyms: Bovine Gelatin, Edible Gelatin, Gelling Agent, Thickener, Stabilizer, E441
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CAS Number: 9000-70-8
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Source: Bovine hides (cow skin) and bones (Type B – alkali processed)
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Chemical Class: Protein (hydrolyzed collagen)
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E Number: E441 (food additive)
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HS Code: 3503.00
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UN Number: Not regulated (non-hazardous for transport)
2. Physical Properties
2.1 General Physical Properties
| Property | Value |
|---|---|
| Appearance | Light yellow to pale yellow, translucent powder or granules |
| Physical state (20°C) | Solid (powder, granules, sheets) |
| Odor | Characteristic, slight meaty/animal odor (bovine) |
| Taste | Tasteless (neutral) |
| Density (bulk) | 0.8–1.0 g/cm³ (powder) |
| Moisture content | ≤ 12% |
| pH (1.5% solution, 40°C) | 5.0–6.0 (slightly acidic to neutral) |
| Isoelectric point (Type B) | 4.7–5.2 |
| Isoelectric point (Type A) | 7.0–9.0 |
| Melting point (gel) | 30–35°C (gel melts) |
| Gelation temperature | 25–30°C (solution gels upon cooling) |
| Thermal decomposition | >200°C (charring) |
| Flash point | Non-flammable |
2.2 Gel Strength (Bloom) Specifications
| Grade | Bloom Value (g) | Application |
|---|---|---|
| Low bloom | 100–150 | Soft gels, dairy products |
| Medium bloom | 150–220 | General food applications |
| High bloom (typical) | 230–250 | Gummy candies, marshmallows, jellies |
| Very high bloom | 250–300 | High-strength gels, pharmaceutical capsules |
Note: Bloom is the standard measure of gel strength (grams-force required to depress gel surface by 4 mm using a 12.7 mm diameter plunger).
2.3 Viscosity
| Parameter | Value |
|---|---|
| Viscosity (6.67% solution, 60°C) | 3.0–4.5 mPa·s (cP) |
| Viscosity (10% solution, 40°C) | 8–15 mPa·s (varies by grade) |
| Measurement condition | 6.67% w/w solution at 60°C, Brookfield viscometer |
2.4 Particle Size
| Parameter | Value |
|---|---|
| Particle size (mesh) | 20–30 mesh (approx. 600–850 μm) |
| Fineness | Coarse powder to fine granules |
3. Chemical Properties
3.1 Molecular Structure
Source: Collagen from bovine hides (Type B – alkali processed)
Amino acid composition (typical):
| Amino Acid | Content (%) |
|---|---|
| Glycine | 25–30% |
| Proline | 12–18% |
| Hydroxyproline | 10–12% |
| Alanine | 8–10% |
| Glutamic acid | 8–10% |
| Arginine | 5–8% |
| Other amino acids | 20–30% |
Key features:
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Derived from collagen (skin, bones)
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Contains unique amino acids: hydroxyproline, hydroxylysine
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Lacks tryptophan, cysteine (incomplete protein)
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Molecular weight: 20,000–200,000 Da (varies by hydrolysis degree)
3.2 Solubility
| Solvent | Solubility at 20°C | Solubility at 40°C | Solubility at 60°C |
|---|---|---|---|
| Water (cold) | Swells (absorbs 5–10× weight) | Limited | High |
| Water (hot) | Dissolves (after swelling) | Dissolves | Very high |
| Ethanol | Insoluble | Slightly soluble | Slightly soluble |
| Glycerol | Slightly soluble | Soluble | Soluble |
| Propylene glycol | Slightly soluble | Soluble | Soluble |
| Oils | Insoluble | Insoluble | Insoluble |
3.3 Gelation Mechanism
| Step | Description |
|---|---|
| 1 | Gelatin powder swells in cold water (absorbs 5–10× its weight) |
| 2 | Upon heating to 40–60°C, the swollen gelatin dissolves completely |
| 3 | Random coil conformation in hot solution |
| 4 | Upon cooling below 25–30°C, random coils transition to helical structures |
| 5 | Helices aggregate to form a three-dimensional gel network |
| 6 | Gel strength depends on concentration, bloom value, and temperature |
3.4 Thermal Properties
| Parameter | Value |
|---|---|
| Gel melting point | 30–35°C (gels melt on warming) |
| Gel setting temperature | 25–30°C (gels form on cooling) |
| Hysteresis | 5–10°C gap between melting and setting |
| Thermal stability (dry powder) | Stable up to 100°C |
| Degradation temperature | >200°C (charring, produces ammonia, CO₂) |
3.5 Chemical Stability
| Parameter | Behavior |
|---|---|
| Stability in dry form | Stable for 2–3 years |
| Stability in solution (40°C) | Stable for hours |
| Stability in solution (60°C) | Degrades slowly (hydrolysis) |
| Stability in solution (90°C) | Rapid hydrolysis (loss of gel strength) |
| pH stability | Most stable at pH 4–9 |
| Acid sensitivity | Hydrolyzes at pH <3 (prolonged exposure) |
| Alkali sensitivity | Hydrolyzes at pH >9 (prolonged exposure) |
| Enzyme sensitivity | Protease enzymes degrade gelatin |
3.6 Incompatibilities
| Substance | Hazard |
|---|---|
| Strong acids (pH <3) | Hydrolysis, loss of gel strength |
| Strong alkalis (pH >9) | Hydrolysis, degradation |
| Protease enzymes (papain, bromelain) | Degrades protein structure |
| Tannins (wine, tea, fruit juices) | Precipitation (tannin-gelatin complex) |
| Formaldehyde | Crosslinking (insoluble gel) |
| Certain fruit juices (pineapple, papaya, kiwi, fig, ginger) | Enzyme degradation (heat deactivates) |
4. Gelatin Types
| Type | Processing | Source | Isoelectric Point | pH (1% solution) | Applications |
|---|---|---|---|---|---|
| Type A (Acid-processed) | Acid hydrolysis | Porcine skin (pork) | 7.0–9.0 | 3.8–5.5 | Marshmallows, gummy candies, pharmaceutical capsules |
| Type B (Alkali-processed) | Alkaline hydrolysis | Bovine hides (cow skin), bones | 4.7–5.2 | 5.0–6.0 | Dairy products, yogurts, ice cream, meat products, photographic film |
Note: This TDS covers Type B (Bovine) Gelatin.
5. Quality Specifications (Edible Gelatin – Type B)
| Parameter | Specification | Test Method |
|---|---|---|
| Appearance | Light yellow to pale yellow powder/granules | Visual |
| Gel strength (Bloom) | 230–250 g | Bloom meter (6.67% solution) |
| Viscosity (6.67% solution, 60°C) | 3.0–4.5 mPa·s | Brookfield |
| pH (1.5% solution, 40°C) | 5.0–6.0 | pH meter |
| Moisture (loss on drying, 105°C) | ≤ 12.0% | Gravimetric |
| Protein content | ≥ 88.0% | Kjeldahl (N × 6.25) |
| Ash content (550°C) | ≤ 2.0% | Ignition |
| Sulfur dioxide (SO₂) | ≤ 50 ppm | Titration |
| Heavy metals (as Pb) | ≤ 10 ppm | Atomic absorption |
| Lead (Pb) | ≤ 5 mg/kg | Atomic absorption |
| Arsenic (As) | ≤ 1 mg/kg | Atomic absorption |
| Iron (Fe) | ≤ 20 ppm | Colorimetric |
| Microbial count | ≤ 1,000 CFU/g | Plate count |
| Coliforms (E. coli) | Negative (per 10 g) | MPN method |
| Salmonella | Negative (per 25 g) | PCR/culture |
| Particle size | 20–30 mesh (600–850 μm) | Sieve analysis |
6. Production Methods
6.1 Type B (Bovine) Production Process (Alkaline Process)
| Step | Description |
|---|---|
| 1. Raw material preparation | Bovine hides (split) are cleaned, degreased, and cut |
| 2. Alkalization (liming) | Hides treated with lime (Ca(OH)₂) for 30–90 days at 15–20°C |
| 3. Washing | Excess lime removed with water and acid neutralization |
| 4. Extraction | Hot water extraction (50–70°C, multiple stages) |
| 5. Filtration | Removal of insoluble impurities |
| 6. Concentration | Evaporation under vacuum |
| 7. Sterilization | Flash pasteurization (140°C, 4–6 seconds) |
| 8. Drying | Spray drying or drum drying |
| 9. Milling | Grinding to specified particle size (20–30 mesh) |
| 10. Blending | Standardization of bloom and viscosity |
6.2 Extraction Temperature Effects
| Extraction Temperature | Fraction | Bloom Value | Viscosity | Application |
|---|---|---|---|---|
| First extraction (50–55°C) | Highest quality | 250–300 | High | Pharmaceuticals, high-grade food |
| Second extraction (55–65°C) | Medium quality | 200–250 | Medium | Food applications |
| Third extraction (65–75°C) | Lower quality | 100–200 | Low | Industrial, technical |
7. Solution Preparation Guidelines
7.1 Recommended Method (Cold Swelling + Warm Dissolution)
| Step | Instructions |
|---|---|
| 1 | Add gelatin powder slowly to cold water (10–15°C) with gentle stirring (NOT vice versa) |
| 2 | Let hydrate for 30–60 minutes (gelatin swells 5–10× weight) |
| 3 | Heat to 40–60°C (do NOT exceed 80°C) with gentle stirring until clear solution |
| 4 | Avoid boiling (destroys gel strength) |
| 5 | Use immediately or cool to set |
7.2 Important Precautions
| Precaution | Reason |
|---|---|
| Always add gelatin to water (not water to gelatin) | Prevents clumping/lumping |
| Do not exceed 80°C | Prevents thermal hydrolysis (loss of bloom) |
| Do not boil | Destroys gelling properties |
| Avoid acids/fruit juices during dissolution | Acid hydrolysis reduces gel strength |
| Avoid enzymes (fresh pineapple, papaya) | Enzymes degrade protein |
8. Industrial Applications
8.1 Food Industry (Primary Application – E441)
| Application | Function | Typical Concentration |
|---|---|---|
| Gummy candies, jellies | Gelling agent (firm, elastic texture) | 5–10% |
| Marshmallows | Foaming agent, stabilizer | 1–3% |
| Cheesecake (non-baked) | Gelling agent (firm texture) | 2–4% |
| Yogurts and dairy desserts | Thickener, stabilizer, prevents syneresis | 0.2–1.0% |
| Ice cream | Stabilizer, prevents ice crystal formation | 0.2–0.5% |
| Cream fillings | Thickener, stabilizer | 0.5–2% |
| Margarine and spreads | Emulsifier, stabilizer | 0.5–1.5% |
| Canned meats (ham, aspic) | Gelling agent, binder | 1–3% |
| Soups and sauces | Thickener, body enhancer | 0.5–2% |
| Fruit juices (clarification) | Fining agent (removes tannins, phenolics) | 0.05–0.2% |
| Wine and beer clarification | Fining agent (removes haze) | 0.02–0.1% |
| Low-fat products | Fat replacer (creamy mouthfeel) | 0.5–2% |
8.2 Pharmaceutical Applications
| Application | Function |
|---|---|
| Hard capsules (two-piece) | Shell material (gelatin + water + plasticizer) |
| Soft gelatin capsules | Encapsulation of oils, vitamins, liquid formulations |
| Tablet binding | Binder in tablet granulation |
| Coating agent | Film coating of tablets |
| Plasma expander | Intravenous colloid (limited use) |
| Wound dressings | Hydrogel matrix |
| Suppositories | Base material |
8.3 Photographic Industry
| Application | Function |
|---|---|
| Photographic film | Emulsion binder (light-sensitive silver halide crystals suspended in gelatin) |
| Photographic paper | Coating layer |
8.4 Cosmetics and Personal Care
| Application | Function | Typical Concentration |
|---|---|---|
| Face masks (peel-off) | Film former | 5–15% |
| Creams and lotions | Thickener, stabilizer | 0.5–3% |
| Hair care products | Film former, conditioning agent | 0.5–2% |
| Nail care products | Film former | 1–5% |
8.5 Industrial Applications
| Application | Function |
|---|---|
| Adhesives | Glue (bookbinding, woodworking, paper products) |
| Paper manufacturing | Sizing agent, paper coating |
| Matches | Binder for match head composition |
| Golf balls | Component in core and cover |
| Abrasive paper | Binder |
| Fertilizers | Slow-release nitrogen source (coating) |
| Bird feed binder | Binding agent in seed cakes (for wild birds) |
| Pet food (wet) | Gelling agent, binder |
9. Dosage Guidelines
9.1 General Dosage (per ton of product)
| Application | Typical Dosage (kg/ton) | Bloom Recommendation |
|---|---|---|
| Gummy candies | 40–80 kg | 200–250 |
| Jellies | 30–60 kg | 200–250 |
| Marshmallows | 15–30 kg | 200–250 |
| Cheesecake | 20–40 kg | 200–250 |
| Yogurt (stabilizer) | 2–10 kg | 180–220 |
| Ice cream | 2–5 kg | 180–220 |
| Canned meat | 10–30 kg | 150–200 |
| Juice clarification | 0.5–2 kg | 150–200 |
9.2 Solution Concentration Guide
| Desired Gel Strength | Recommended Concentration | Application |
|---|---|---|
| Soft gel | 2–4% | Creams, sauces |
| Medium gel | 5–7% | Desserts, yogurts |
| Firm gel | 8–10% | Gummy candies |
| Very firm gel | 10–15% | Pharmaceutical capsules |
10. Toxicology and Safety
10.1 Acute Toxicity
| Parameter | Value | Classification |
|---|---|---|
| Oral LD₅₀ (rat) | >10,000 mg/kg (very low toxicity) | Not classified |
| Dermal LD₅₀ (rabbit) | >2,000 mg/kg | Not classified |
| Skin irritation | Non-irritant | Not classified |
| Eye irritation | Mild irritant (dust) | Not classified |
| Skin sensitization | Non-sensitizer | Not classified |
10.2 Allergen Information
| Allergen | Status |
|---|---|
| Bovine gelatin | May contain traces of bovine proteins (not suitable for strict vegetarians/vegans; some religious restrictions apply) |
| Cross-contamination | May be processed on equipment that handles other proteins |
10.3 Halal/Kosher Status
| Certification | Availability |
|---|---|
| Halal | Halal-certified bovine gelatin available (from certified slaughter) |
| Kosher | Kosher-certified bovine gelatin available |
10.4 GHS Classification
| Classification | Category |
|---|---|
| Signal word | None (not classified as hazardous) |
| Hazard statements | None |
| Precautionary statements | None (dust may cause mild irritation) |
11. Safety Precautions and Personal Protective Equipment (PPE)
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Hazards:
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Very low acute toxicity
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Dust may cause mild eye and respiratory tract irritation
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Non-flammable
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Hygroscopic (absorbs moisture from air)
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PPE (recommended – industrial handling):
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Safety glasses (EN 166) – optional (low hazard)
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Dust mask (FFP1/FFP2) – for dusty operations
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Protective gloves (optional)
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Protective clothing (dust protection)
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Engineering controls:
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Local exhaust ventilation (LEV) for dust control
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Eyewash stations
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Storage conditions:
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Keep tightly closed in original packaging (hygroscopic)
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Store in cool, dry, well-ventilated area (10–25°C)
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Protect from moisture, heat, and direct sunlight
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Do not store with strong-smelling materials (absorbs odors)
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Shelf life:
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Sealed container: 24–36 months
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Opened container: 6–12 months (if kept dry and sealed)
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First aid:
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Inhalation: Move to fresh air
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Eye contact: Rinse with water for 15 minutes; remove contact lenses; seek medical attention if irritation persists
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Skin contact: Wash with soap and water
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Ingestion: Rinse mouth; drink water (low toxicity)
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12. Environmental Fate
| Parameter | Value |
|---|---|
| Biodegradability | Readily biodegradable (protein) |
| Aquatic toxicity | Low (protein – may cause oxygen depletion in high concentrations) |
| Bioaccumulation | Low potential |
| Disposal method | Landfill or incineration (non-hazardous waste) |
13. Storage and Handling
13.1 Storage Conditions
| Parameter | Requirement |
|---|---|
| Temperature | 10–25°C (room temperature) |
| Humidity | <60% RH (hygroscopic) |
| Container | Keep tightly closed (original packaging) |
| Protect from | Moisture, heat, direct sunlight, strong odors |
13.2 Handling Precautions
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Always add gelatin to water (not water to gelatin) to prevent clumping
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Do not exceed 80°C during dissolution
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Do not boil gelatin solutions
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Avoid prolonged heating (causes hydrolysis, loss of bloom)
14. Transport Information
| Regulation | Classification |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| ADR/RID | Not classified as dangerous goods |
| IMDG | Not regulated |
| IATA | Not regulated |
| Proper shipping name | Gelatin (non-hazardous) |
15. Synonyms and Common Names
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English: Gelatin, Gelatine, Bovine Gelatin, Edible Gelatin, Hydrolyzed Collagen, Gelling Agent, E441
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French: Gélatine
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German: Gelatine
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Spanish: Gelatina
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Turkish: Jelatin, Sığır Jelatini
Trade names: Bloom Gelatin, Edible Gelatin, Type B Gelatin, 230 Bloom Gelatin
16. Regulatory Status
| Regulation | Status |
|---|---|
| REACH (EU) | Registered |
| TSCA (US) | Listed |
| FDA | GRAS – food additive (E441) – 21 CFR § 184.1551 |
| EFSA | Permitted as food additive (E441) |
| USP / Ph. Eur. | Monographed for pharmaceutical use |
| Halal | Certified (depending on supplier) |
| Kosher | Certified (depending on supplier) |
17. Why Choose Bovine Gelatin (Type B)?
| Advantage | Description |
|---|---|
| Excellent gelling properties | Forms clear, elastic, thermo-reversible gels |
| High gel strength (230–250 Bloom) | Firm gels with low dosage (5–10%) |
| Neutral pH (5–6) | Compatible with most food systems |
| Cold water soluble (after swelling) | Easy to incorporate into formulations |
| Thermo-reversible | Gels melt upon heating, re-gel upon cooling |
| Excellent whipping properties | Marshmallows, nougat, mousses |
| Film-forming ability | Pharmaceutical capsules, coatings |
| Clarifying agent (fining) | Removes tannins from juices, wine, beer |
| Fat replacer | Adds creamy mouthfeel in low-fat products |
| GRAS status | FDA-approved food additive (E441) |
| Long shelf life | 2–3 years when stored properly |
Limitations:
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Not suitable for vegans/vegetarians (bovine source)
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Religious restrictions (Hindu – cow-derived; not Kosher if from non-ruminant? Actually, bovine can be Kosher if processed correctly)
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Heat sensitive – Do not exceed 80°C or boil
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Acid sensitive – Hydrolyzes at pH <3 (loss of gel strength)
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Enzyme sensitive – Degraded by proteases (bromelain, papain)
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Syneresis – May exude water over time (especially in low-concentration gels)
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Microbial risk – Protein source; must be stored dry
18. Common Formulation Issues and Solutions
| Problem | Cause | Solution |
|---|---|---|
| Gelatin does not dissolve | Added water to gelatin (not vice versa) | Always add gelatin to water |
| Lumps in solution | Insufficient hydration time | Allow 30–60 minutes for swelling |
| Weak gel (low bloom) | Overheating (>80°C) or boiling | Do not exceed 70–80°C |
| Cloudy gel | Impurities, incomplete filtration | Use clarified gelatin, filter solution |
| No gel formation | Fruit enzymes (pineapple, papaya) | Heat fruit juice to 85°C before adding gelatin |
| Gel too firm | Excessive gelatin concentration | Reduce dosage |
| Gel too soft | Insufficient gelatin concentration | Increase dosage |
| Syneresis (water loss) | Low concentration, low bloom value | Use higher bloom gelatin, increase concentration |
19. Frequently Asked Questions (FAQs)
Q1: What is the difference between Type A and Type B gelatin?
A1: Type A is acid-processed (typically from pork skin, isoelectric point 7–9), Type B is alkali-processed (typically from bovine hides or bones, isoelectric point 4.7–5.2). Type B is preferred for dairy and acidic applications due to its lower isoelectric point.
Q2: Is bovine gelatin halal?
A2: Bovine gelatin can be halal if the source animal is slaughtered according to Islamic law. Halal-certified bovine gelatin is available from certified suppliers.
Q3: Is bovine gelatin kosher?
A3: Yes, bovine gelatin can be kosher if derived from kosher-slaughtered cattle. Kosher-certified bovine gelatin is available.
Q4: Is gelatin vegan?
A4: No. Gelatin is derived from animal collagen (bovine hides/bones, pork skin). Not suitable for vegans or vegetarians. Plant-based alternatives include agar-agar, carrageenan, pectin, and gellan gum.
Q5: Why does gelatin not set in fresh pineapple juice?
A5: Fresh pineapple contains bromelain, a protease enzyme that hydrolyzes gelatin protein, destroying its gelling ability. Heating the juice to 85°C for 5 minutes deactivates the enzyme, after which gelatin will set normally.
Q6: How do I prevent lumps when dissolving gelatin?
A6: Always add gelatin powder slowly to cold water (not vice versa). Allow to hydrate for 30–60 minutes before heating. Never add water to dry gelatin.
20. Summary Table – Key Specifications at a Glance
| Parameter | Value |
|---|---|
| Product Name | Gelatin (Bovine, Type B, E441) |
| CAS Number | 9000-70-8 |
| Appearance | Light yellow to pale yellow powder/granules |
| Bloom Value | 230–250 g |
| Viscosity (6.67%, 60°C) | 3.0–4.5 cP |
| pH (1.5%, 40°C) | 5.0–6.0 |
| Moisture | ≤ 12% |
| Protein content | ≥ 88% |
| Ash content | ≤ 2% |
| Particle size | 20–30 mesh (600–850 μm) |
| E Number | E441 |
| Isoelectric point | 4.7–5.2 |
| Gel melting point | 30–35°C |
| Gel setting point | 25–30°C |
| Primary Applications | Gummy candies, marshmallows, dairy desserts, ice cream, pharmaceutical capsules, wine clarification |
| GHS Signal Word | None (non-hazardous) |
| Halal/Kosher | Available (certified) |
| Vegan | No (animal-derived) |
| Shelf Life | 24–36 months |
This TDS is prepared in compliance with ISO 11014-1 format and is intended for food technologists, confectionery manufacturers, dairy processors, pharmaceutical scientists, beverage producers, and procurement professionals. Certificates of Analysis (CoA), Safety Data Sheets (SDS), Halal/Kosher certificates, and sample validation reports are available upon request.
