Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Gelatin, Fish
- Technologies
Features & Benefits
- Food Ingredients Features
- Characteristics
- Our farmed & fresh fish skin of Tilapia and Pangasius has a stable supply and is free from disease and contaminant. In comparison, Fish Gelatin has a lower melting point then porcine pelatin, therefore, it is easier to handle and may reduce energy/production costs.
- Our Fish Gelatin is matching the functionalities of traditional gelatines such as gelling, foaming, emulsifying and binding.
Applications & Uses
- Markets
- Food & Nutrition Applications
Regulatory & Compliance
Packaging & Availability
- Availability
Our Fish Gelatin is available from 150 to 250 Bloom and in sieve mesh from 4 to 40.