Gelatin for gummies,
built for the bite.

The gummy boom runs on gelatin.

Gummies now drive more than 60% of edible gelatin demand. Gelatin gives the category what pectin and starch cannot - a clean melt-in-the-mouth, an elastic chew, and a clear, glossy finish that holds shape on the line and on the shelf. Bloom strength sets the firmness: higher Bloom means a firmer gel at a lower dose, so the grade you pick drives both texture and cost-in-use.

Magnus InterGlobe distributes 220 and 250 Bloom bovine skin gelatin from Tianran Biotech, held in a US warehouse network - so you sample and scale on domestic lead times, not ocean freight. For the vocabulary behind these specs, see Bloom, mesh & origin.

250 Bloom · 20 / 40 mesh

240–260 g. Firmest set at lowest dose - the workhorse for firm gummies and wine gums.

220 Bloom · 6 mesh

210–230 g. Softer, more tender chew - for jellies and softer eating textures.

150–300 Bloom on contract

Full range to dial in texture, viscosity, and set time for your specific system.

Gummy gelatin, answered.

What Bloom of gelatin is best for gummies?

Most gummy confectionery uses 220–250 Bloom for a firm, elastic bite and clean melt. Higher Bloom (250) gives a firmer set at a lower dose; 220 gives a more tender chew. The best fit depends on your texture target, sugar system, and process - we help match it.

Is the gummy gelatin Halal and BSE-free?

Yes - Halal certified (KBHC Cert. No. 13862) and BSE-free from free-range, grass-fed Ugandan cattle. A Halal certificate and BSE-free declaration ship with every lot, important for brands selling into Halal and global markets.