Beef Gelatin (Bovine Gelatin, E441) · Gelling & Whipping Protein for Food Applications

Key characteristics

• Animal-derived protein: obtained from bovine raw materials, suitable for applications where animal origin is acceptable and declared.
• Thermo-reversible gelling: hot gelatin solutions set into gels on cooling and melt again when reheated, enabling melt-in-the-mouth textures and controlled release.
• Foaming and whipping: excellent ability to stabilise foams and aerated structures such as marshmallows and certain whipped desserts.
• Water-binding and film-forming: contributes to juiciness, structure and surface sheen in confectionery, meat and dairy systems.
• Bloom strength & viscosity options: available in standard Bloom (e.g. 150–200) and high Bloom (e.g. 220–260) grades to match your textural targets.

Atlas works with your R&D and production teams to select Bloom strength, mesh size and viscosity that fit your recipes, equipment and label requirements.

Indicative specification points

Final specifications are agreed project-by-project, but typical parameters for food grade beef gelatin include:

• Appearance: light yellow to pale amber granules or powder, free from off-odours.
• Gel strength (Bloom): commonly in the range 150–280 Bloom, with multiple grades available for gummies, marshmallows, desserts and meat products.
• Viscosity: specified at a given concentration and temperature to ensure consistent flow and film-forming behaviour.
• Moisture, ash and pH controlled within food-grade limits.
• Microbiological criteria suitable for confectionery, dairy and meat-processing environments.
• Particle size (mesh) adjusted for controlled hydration and dispersion in industrial mixers.

Each batch is shipped with a Certificate of Analysis (COA) and a detailed technical data sheet for your QA and regulatory records.

Confectionery & gummies

• Gummy candies and jellies where gelatin provides the characteristic chewy, elastic bite and clean flavour release.
• Layered and filled confectionery where gelatin-based gels hold shape and maintain separation between layers.
• Specialty gummies and functional confectionery where gelatin helps carry added vitamins, minerals or actives from the Vitamins & Nutritional Enhancers portfolio.

Marshmallows & aerated sweets

• Marshmallows and aerated confections where gelatin’s foaming and film-forming properties stabilise the air bubbles and give a soft, resilient texture.
• Whipped dessert toppings that require light, stable foams with good shelf life.

Dairy, plant-based & dessert systems

• Dairy desserts, puddings and creams where gelatin provides smooth, elastic, spoonable texture and prevents syneresis.
• Yogurt and fermented milk products where low levels of gelatin can support structure and water-holding capacity.
• Plant-based desserts in markets where an animal-derived gelling agent is acceptable and desired for texture or cost reasons; otherwise, plant hydrocolloids can be used as alternatives.

Meat, aspics & savoury applications

• Meat aspics and jellied meats where gelatin forms clear, elastic gels around meat or vegetables in cans or trays.
• Cold cuts and terrines where gelatin contributes to sliceability, juiciness and surface sheen.
• Ready meals and savoury sauces where gelatin can add body and mouthfeel in combination with starches and other thickeners.

Formulation guidance

• Typical use levels for gels are around 4–10%, with lower levels in foams, fillings and dairy systems depending on texture targets.
• Gelatin requires pre-soaking/hydration in cold water followed by controlled heating to dissolve; correct hydration and dissolution are critical for consistent performance.
• Gelation occurs upon cooling; cooling profile, final pH, sugar level and solids content strongly influence gel firmness and stability.
• Bloom strength selection is key: higher Bloom typically gives firmer, more elastic gels at lower dosage, but processability and cost must also be considered.
• Regulatory status, permitted use levels, allergen declarations and labelling (e.g. “beef gelatin”, “bovine gelatin”, “E441”) must be checked by your regulatory team for each target market.

Quality & documentation

• Supplied as food grade beef gelatin (E441) with defined Bloom strength and viscosity ranges.
• Each batch delivered with a Certificate of Analysis (COA) covering Bloom, viscosity, moisture, ash, pH and microbiological results.
• Supporting documentation can include origin statements, BSE/TSE-related declarations, GMO status, allergen status and contaminants, depending on your needs.
• Manufacturing sites typically operate under ISO and food safety certification schemes; halal or kosher certifications may be available from selected producers where required.
• Customers remain responsible for regulatory compliance, labelling and claims in each destination market; Atlas provides the technical data and certificates required for internal approval.

Packaging, storage & logistics

• Standard packaging: typically 20–25 kg multi-ply bags or cartons with inner food-grade liner.
• Available for full-container and mixed-container loads together with sweeteners, acidulants, colours, flavours and other Atlas ingredients.
• Store in a cool, dry, odour-free warehouse, away from direct sunlight and strong odours, to preserve functionality and organoleptic quality.
• Shipments arranged under FOB, CFR, CIF or other agreed Incoterms, with export documentation coordinated from Ankara, Türkiye.

To prepare a customised offer, please share your target applications (gummies, marshmallows, desserts, dairy, meat, ready meals, etc.), Bloom strength range, annual volume, packaging format, certification needs and destination markets.