Pork Gelatin (Porcine Gelatin, E441) · Gelling & Whipping Protein for Confectionery, Desserts & Bakery

Key characteristics

• Animal-derived functional protein: porcine origin, to be declared and managed according to customer and market requirements.
• Thermo-reversible gelling: hot gelatin solutions set into elastic gels on cooling and melt again on heating, delivering melt-in-the-mouth textures.
• Excellent foaming & whipping: forms stable foams in marshmallows and aerated confections when processed correctly.
• Water-binding & texture: improves body, mouthfeel and stability in desserts, dairy products and fillings.
• Bloom strength flexibility: available in a range of Bloom strengths (e.g. 150, 180, 200, 220, 240+), allowing formulators to optimise texture vs. dosage.

Atlas can help you select Bloom grade, mesh size and viscosity appropriate for your process conditions (batch / continuous), depositing equipment and target texture.

Indicative specification points

Detailed specifications are aligned to your internal standards, but typical food grade porcine gelatin parameters include:

• Appearance: light yellow to pale amber granules or powder, neutral flavour, free from visible foreign matter.
• Gel strength (Bloom): commonly in the range 150–260 Bloom, with specific targets for gummies vs. marshmallows vs. desserts.
• Viscosity: expressed at standard concentration and temperature, to ensure predictable depositing and whipping behaviour.
• Moisture, ash and pH controlled within specified food-grade limits.
• Microbiological profile suitable for confectionery, dairy and bakery applications.
• Particle size distribution tailored for rapid, controlled hydration in industrial mixers.

Each shipment is accompanied by a Certificate of Analysis (COA) and a technical data sheet covering all agreed control parameters.

Confectionery & gummies

• Gummy candies and jellies where porcine gelatin delivers elastic, chewy textures and clean flavour release.
• Pectin–gelatin systems for fruit jellies that combine the bite of pectin with the elasticity of gelatin.
• Layered and filled sweets that require gels with good cutting behaviour and dimensional stability.

Marshmallows & aerated confections

• Marshmallows, nougat and whipped sweets where gelatin stabilises aerated structures and provides the characteristic springy, resilient bite.
• Whipped dessert toppings and foams where long-term foam stability is essential for shelf life and presentation.

Desserts & dairy systems

• Dairy desserts, flans and creams where gelatin contributes to smooth, spoonable texture and syneresis control.
• Spoonable and set yogurts where small amounts of gelatin can improve body and water-holding capacity, subject to local regulations and label preferences.
• Ready-to-eat dessert cups that demand stable, appealing texture throughout shelf life.

Bakery fillings, glazes & other applications

• Fruit fillings and jelly centers where gelatin supports shape retention, cuttability and limited flow during baking and distribution.
• Cake and pastry glazes where gelatin contributes to a shiny, uniform surface and helps anchor particulates such as fruit pieces or nuts.
• Ready meals and savoury products that require soft gels, coated inclusions or glossy sauces.

Formulation guidance

• Typical usage levels in gel systems are around 4–10%, with lower levels in foams, fillings and dairy systems.
• Porcine gelatin should be pre-soaked in cold water and then heated to fully dissolve; correct hydration, dissolution temperature and holding time are crucial for consistent performance.
• Final pH, sugar content, solids and cooling curve strongly impact gel strength, elasticity and shelf life.
• Bloom strength should be selected according to application: higher Bloom grades for gummies and firm gels, medium Bloom for desserts and fillings.
• Regulatory status and labelling requirements for porcine-derived ingredients vary by country and retail channel; your regulatory team must confirm suitability and declarations (e.g. “pork gelatin”, “porcine gelatin”, “E441”).

In markets requiring halal or kosher-compliant solutions, Atlas can support you with alternative gelling systems based on bovine gelatin or plant hydrocolloids such as agar and carrageenan.

Quality & documentation

• Supplied as food grade pork gelatin (E441) with clearly defined Bloom strength, viscosity and particle size.
• Each batch accompanied by a Certificate of Analysis (COA) covering Bloom, viscosity, moisture, ash, pH and microbiological criteria.
• Supporting documents can include origin and traceability statements, BSE/TSE-related declarations (where relevant), GMO status, allergen statements and contaminant data.
• Producers typically operate with ISO and recognised food safety certification schemes; additional certifications can be considered on a project basis.
• Customers remain responsible for regulatory compliance, labelling and claims for each destination market; Atlas provides the technical, quality and regulatory documents required for internal evaluation.

Packaging, storage & logistics

• Standard packaging: usually 20–25 kg multi-ply bags or cartons with inner food-grade liner.
• Suitable for full-container and mixed-container loads alongside sweeteners, acidulants, flavours, colours and other Atlas ingredients.
• Store in a cool, dry, odour-free warehouse, away from strong odours and moisture, to maintain functional performance and sensory quality.
• Shipments can be organised under FOB, CFR, CIF or other agreed Incoterms, with export documentation managed from Ankara, Türkiye.

To receive a tailored quotation, please share your target applications (gummies, marshmallows, desserts, dairy, bakery, etc.), Bloom strength preference, annual volume, packaging format, certification needs and destination markets.