We distribute Tianran Biotech's bovine skin gelatin in the United States - GFSI-certified (FSSC 22000 V6), tested to GB 6783-2013 and US 2127:2019. Stocked in 220 Bloom (6 mesh) and 250 Bloom (20 or 40 mesh). Full 150-300 Bloom range available on contract specification - including high-Bloom 280-300 for premium gummy and pharma-grade gelatin (USP/EP) for capsules. Light yellow, BSE-free, ≥84% protein, Halal & Kosher, Non-GMO declared, packed in 25 kg LDPE bags.
Coarse-mesh edible gelatin for high-volume food manufacturing where granule visibility and dust handling are priorities. Confectionery base stock, meat & bakery applications.
Mid-mesh high-bloom edible gelatin for gummy candies, marshmallow, panna cotta, mousse, and yogurt body systems. The everyday workhorse SKU.
Fine-mesh, high-bloom edible gelatin chosen for premium gummy texture, fast cold-water dispersion, and clear jelly applications. Pre-bloom-friendly.
Grass-fed cattle, never feedlot. BSE-free, veterinary-certified at intake. Non-GMO declared.
Transparency ≥ 300 mm, insolubles ≤ 0.2%, ≥84% pure protein.
Palletized. Bulk-bag and pharma inner-bag options on request.
Dry, cool, odor-free, away from sunlight, sealed.
Our manufacturing unit also produces grades to tightened microbiological and heavy-metal specifications, suited to two-piece hard capsules, softgel shells, and nutraceutical or supplement applications. Available on contract specification - bloom strength, viscosity, and mesh tuned to your formulation. We do not currently hold USP, EP/Ph. Eur. or NF pharmacopoeial certification.
Microbiology and chemistry results from the Uganda National Bureau of Standards (UNBS) laboratory on a representative food-grade gelatin sample, tested against US 2127:2019 - Food Grade Gelatin Specification. Reports ML/2022/02668 (microbiology) and FA/2022/03566 (chemistry).
Few hydrocolloids deliver as broad a functional range as gelatin. Choosing the right grade - bloom, viscosity, processing type - unlocks the function your formulation needs.
Thermo-reversible network. Sets on cooling, melts at body temperature - the texture signature of gummies, jellies, panna cotta.
Builds viscosity in dressings, sauces, and dairy systems without masking flavor.
Prevents syneresis in dairy and frozen systems. Stabilizes emulsions and aerated structures.
Stabilizes whipped textures - marshmallow, nougat, mousse - by trapping air in protein films.
Locks in moisture during freeze-thaw cycles and extends shelf life in meat and bakery applications.
Binds restructured products and tablet matrices. Used as a granulation aid in pharmaceutical pressing.
Continuous protein film for soft-gel supplement shells, edible coatings, and barrier layers on confectionery.
Stabilizes oil-in-water emulsions at the interface - useful in dressings, low-fat dairy, and savory.
Beverage clarification (wine & juice fining), gloss glazes, and protective surface coatings.
Specifications below are taken directly from Tianran Biotech's published product specification and recent Certificates of Analysis. Every shipment travels with a lot-specific CoA confirming actual measured values.
| Parameter | Specification | Unit |
|---|---|---|
| Gel strength (6.67%, 10°C) | 210 – 230 | Bloom g |
| Viscosity (6.67%, 60°C) | 2.5 – 3.0 | mPa·s |
| pH | 4.5 – 7.0 | - |
| Moisture content | ≤ 12.0 | % |
| Ash content | ≤ 2.0 | % |
| Transparency | ≥ 300 | mm |
| Insoluble particles | ≤ 0.2 | % |
| Particle size | 6 mesh (per contract) | - |
| Color | Light Yellow | - |
| BSE status | Free of BSE | - |
| Parameter | Specification | Unit |
|---|---|---|
| Gel strength (6.67%, 10°C) | 240 – 260 | Bloom g |
| Viscosity (6.67%, 60°C) | 3.0 – 4.0 | mPa·s |
| pH | 4.5 – 7.0 | - |
| Moisture content | ≤ 14.0 | % |
| Ash content | ≤ 2.0 | % |
| Transparency | ≥ 300 | mm |
| Insoluble particles | ≤ 0.2 | % |
| Particle size | 20 mesh or 40 mesh (per contract) | - |
| Color | Light Yellow | - |
| BSE status | Free of BSE | - |
| Parameter | Specification | Unit |
|---|---|---|
| Sulfur dioxide (SO₂) | ≤ 30 | mg/kg |
| Hydrogen peroxide (H₂O₂) | ≤ 10 | mg/kg |
| Heavy metals | ≤ 40 | mg/kg |
| Arsenic (As) | ≤ 0.8 | mg/kg |
| Chromium (Cr) | ≤ 2.0 | mg/kg |
| Lead (Pb) | ≤ 0.1 | mg/kg |
| Total colony | ≤ 1000 | CFU/g |
| Coliform | ≤ 3 | MPN/g |
| Salmonella | Negative | /25g |
| E. coli | Negative | /10g |
| Yeast & mold | ≤ 50 | CFU/g |
| Staphylococcus aureus | ≤ 10 | /10g |
| Listeria monocytogenes | Negative | /750g |
Demand across these categories keeps climbing - the gummy boom alone now drives 60%+ of edible gelatin use. We break down the five forces behind it in why demand for the quiet protein is climbing.
Short definitions for the terms used across our product specifications, Certificates of Analysis, and technical conversations.
Last updated · 2026-06-14
Five overlapping forces - clean-label, the protein narrative, the gummy boom, pharma's excipient preference, and circular-economy sourcing - are turning a century-old ingredient into a strategic line item.
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A bloom value with no test method. A vague origin claim. Micro data that reads too clean. The warning signs that show up on the production line, not in arbitration - and how to screen for them up front.
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