Technical characteristics

The main technical characteristics of gelatines are the Bloom (that is to say the gel strength included in a range between 100 and 300)  and the mesh (that is to say the dimensions of the granules of gelatine; we manufactures gelatines with a mesh size between 8 and 70).

Gelatine is composed by  proteins, about  85-90%, 10-12% water and 0,1-2% salts.

As far as the peptides of collagen are concerned, we can  manufacture finished products with different molecular weights and  our standard  product has an average molecular weight of 2.000-3.000 Daltons. The peptides of collagen are composed by 4-8% water, 90-95% proteins and  0,1-2% salts.

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Technical characteristics