Fish Gelatin

Gelatin is a multifunctional ingredient used as a gelling agent, stabilizer, thickener, emulsifier, and film former in food, pharmaceuticals, cosmetics, and photographic films. Fish skin from a variety of fish species is one of the other sources that has been thoroughly researched as a source of gelatin production. Gelatin quality is determined industrially by gel strength, viscosity, melting or gelling temperature, water content and microbiological safety.

Our R&D Department

Our R&D department focuses on optimizing all aspects of gelatin production and improving the biochemical and functional properties of the final product. According to your requirements, we can also customize products with different parameters for you. Different types of bloom strengths and mesh sizes are available upon request.


Please kindly note that our products can only be used to support research purposes (Not for clinical use).

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