Fish Gelatin (Marine Gelatin, E441) · Alternative Gelling Protein for Confectionery, Dairy & Nutrition

Key characteristics

• Marine-origin collagen: derived from fish skin and/or scales, which can be advantageous in markets with religious or cultural restrictions on bovine/porcine sources, subject to local certification rules.
• Thermo-reversible gelling & foaming: like other gelatins, fish gelatin forms gels on cooling and melts when heated, while also offering foaming and film-forming capabilities.
• Lower gelling & melting temperatures: compared with some bovine and porcine gelatins, fish gelatin often shows lower gelation and melting points, which can be beneficial for certain confectionery and dessert textures.
• Clean label: usually declared simply as “fish gelatin” or “gelatin (fish)”, with E-number E441 where applicable, fitting into many clean-label and premium-positioning strategies.
• Allergen status: as a fish-derived ingredient, fish gelatin requires appropriate fish allergen labelling in many regulatory frameworks.

Atlas focuses on fish gelatin grades with consistent sensory profile, low odour and controlled colour, suitable for confectionery, dessert and nutrition applications.

Indicative specification points

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

• Appearance: light yellow to pale, free-flowing granules or powder with low characteristic odour.
• Gel strength (Bloom): typically 150–250 Bloom, with different grades matched to gummies, desserts or other systems.
• Viscosity: controlled at specific concentration and temperature to match your depositing, pumping and whipping equipment.
• Moisture and ash within standard food-grade ranges for safe storage and predictable behaviour.
• Microbiological criteria suitable for confectionery, dairy and nutrition manufacturing.
• Heavy metal and contaminant limits following agreed specifications, taking into account the marine origin of the raw material.

Each batch is shipped with a Certificate of Analysis (COA) and technical data sheet that provide the information required by your QA and regulatory departments.

Confectionery & gummies

• Gummy candies and jellies where fish gelatin provides elastic, chewy textures, often in recipes designed for markets with bovine/porcine restrictions.
• Fruit jellies and layered sweets where fish gelatin is combined with pectins from the Thickeners & Stabilizers portfolio to tailor bite, clarity and melt characteristics.
• Premium and speciality confectionery that communicate a marine or pescatarian positioning.

Desserts & dairy-style systems

• Chilled and ambient desserts where fish gelatin forms soft, elastic gels with pleasant melt-in-the-mouth behaviour.
• Dairy and dairy-alternative desserts such as panna cotta-style products, puddings and yoghurt-type desserts, where fish gelatin can provide structure and syneresis control when permitted by local regulations.
• Multi-layer dessert cups that use fish gelatin to stabilise coloured or flavoured layers without collapse during distribution.

Nutrition & functional products

• Nutrition gummies and fortified confectionery, where fish gelatin is used together with actives from the Vitamins & Nutritional Enhancers group.
• Protein-enriched snacks and bars where fish gelatin contributes to texture, binding and protein declaration.

Formulation guidance

• Typical dosage levels in gelling applications may range from 2–8%, depending on Bloom strength, texture target and presence of co-gelling agents.
• Fish gelatin should be pre-soaked in cold water and then heated to fully dissolve; correct hydration, dissolution temperature and holding time are essential.
• Compared with bovine/porcine gelatin, fish gelatin often has a lower gelling and melting temperature, which must be considered in:
  • Cooling tunnel settings
  • Ambient storage and shipping conditions
  • Desired “melt-in-the-mouth” behaviour for the final product
• Final pH, sugar content, solids and type of sweeteners from the Sweeteners portfolio will influence gel firmness, clarity and stability.
• Fish gelatin is a fish allergen; recipes and labels must be designed to meet local allergen declaration requirements.
• Religious and cultural suitability (for example, use in certain halal or kosher applications) depends on specific certification of the raw material and process and must be confirmed by your regulatory team and certifying bodies.

Atlas can support laboratory and pilot trials to compare fish gelatin with bovine, porcine and plant-based gelling systems in your specific applications.

Quality & documentation

• Supplied as food grade fish gelatin (E441) with agreed Bloom strength and viscosity specifications.
• Each batch is accompanied by a Certificate of Analysis (COA) including Bloom, viscosity, moisture, ash, pH and microbiological results.
• Supporting documentation can include origin and traceability statements, allergen status (fish), GMO status, contaminant and heavy metal data, and other certificates required by your customers.
• Manufacturing sites typically follow ISO and recognised food safety management systems. Additional certifications may be available depending on the selected producer.
• Customers remain responsible for regulatory compliance, usage levels, labelling and claims in each destination market. Atlas provides the technical and quality documentation needed for internal review.

Packaging, storage & logistics

• Standard packaging: usually 20–25 kg multi-ply bags or cartons with an inner food-grade liner to protect against moisture and contamination.
• Available for full-container and mixed-container loads together with sweeteners, vitamins, acidulants and other Atlas additives.
• Store in a cool, dry, odour-free warehouse, away from direct sunlight and strong odours, to preserve functional and sensory quality.
• Shipments can be managed under FOB, CFR, CIF or other agreed Incoterms, with export and customs documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your target applications (gummies, jellies, desserts, dairy, nutrition, etc.), preferred Bloom range, process conditions, annual volume, packaging format, certification requirements and destination markets.