Magnus InterGlobe
Catalog · Bovine Skin Gelatin · By Tianran Biotech

One protein.
Two stocked grades.
Others on demand.

We distribute a single product family in the United States - Tianran Biotech's edible bovine skin gelatin, tested to GB 6783-2013. Stocked in 220 Bloom (6 mesh) and 250 Bloom (20 or 40 mesh). Other bloom strengths and mesh sizes can be produced to contract specification. Light yellow, BSE-free, packed in 25 kg multi-wall sacks.

SKUs in Distribution
220 Bloom SKU · MIG-BSG-220-06
Bovine skin
gelatin · 6 mesh
Coarse · industrial & high-volume blends

Coarse-mesh edible gelatin for high-volume food manufacturing where granule visibility and dust handling are priorities. Confectionery base stock, meat & bakery applications.


Gel strength
210 – 230 g
Viscosity
2.5 – 3.0 mPa·s
Mesh
6
Moisture
≤ 12.0%
pH
4.5 – 7.0
Method
GB 6783-2013
250 Bloom SKU · MIG-BSG-250-20
Bovine skin
gelatin · 20 mesh
Standard mesh · gummies, mousse, dairy

Mid-mesh high-bloom edible gelatin for gummy candies, marshmallow, panna cotta, mousse, and yogurt body systems. The everyday workhorse SKU.


Gel strength
240 – 260 g
Viscosity
3.0 – 4.0 mPa·s
Mesh
20
Moisture
≤ 14.0%
pH
4.5 – 7.0
Method
GB 6783-2013
250 Bloom SKU · MIG-BSG-250-40
Bovine skin
gelatin · 40 mesh
Fine mesh · gummies, jellies, fast dispersion

Fine-mesh, high-bloom edible gelatin chosen for premium gummy texture, fast cold-water dispersion, and clear jelly applications. Pre-bloom-friendly.


Gel strength
240 – 260 g
Viscosity
3.0 – 4.0 mPa·s
Mesh
40
Moisture
≤ 14.0%
pH
4.5 – 7.0
Method
GB 6783-2013
Raw material
Beef (bovine) skin

BSE-free, veterinary-certified hides at intake.

Color
Light yellow

Transparency ≥ 300 mm, insolubles ≤ 0.2%.

Packaging
25 kg bags

Multi-wall kraft with PE liner. Palletized.

Shelf life
36 months

Dry, cool, odor-free, away from sunlight, sealed.

Functional Benefits

Nine functional roles
in a single ingredient.

Few hydrocolloids deliver as broad a functional range as gelatin. Choosing the right grade - bloom, viscosity, processing type - unlocks the function your formulation needs.

01 Primary
Gelling

Thermo-reversible network. Sets on cooling, melts at body temperature - the texture signature of gummies, jellies, panna cotta.

02 Primary
Thickening

Builds viscosity in dressings, sauces, and dairy systems without masking flavor.

03 Primary
Stabilizing

Prevents syneresis in dairy and frozen systems. Stabilizes emulsions and aerated structures.

04 Texture
Foaming

Stabilizes whipped textures - marshmallow, nougat, mousse - by trapping air in protein films.

05 Texture
Water binding

Locks in moisture during freeze-thaw cycles and extends shelf life in meat and bakery applications.

06 Structure
Adhesion

Binds restructured products and tablet matrices. Used as a granulation aid in pharmaceutical pressing.

07 Structure
Film forming

Continuous protein film for soft-gel supplement shells, edible coatings, and barrier layers on confectionery.

08 Surface
Emulsifying

Stabilizes oil-in-water emulsions at the interface - useful in dressings, low-fat dairy, and savory.

09 Surface
Finishing

Beverage clarification (wine & juice fining), gloss glazes, and protective surface coatings.

Product Quality & Standards

The numbers
on every lot.
Not on a slide.

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.

  • Gel strength, viscosity, mesh, ash, moisture, pH, transparency, insolubles
  • Chemical: SO₂, H₂O₂, heavy metals, As, Cr, Pb, Fe, Zn
  • Microbiology: TPC, coliform, Salmonella, E. coli, Yeast/Mold, S. aureus, Listeria
  • BSE-free declaration, country of origin, veterinary/health certificate
  • Tested per GB 6783-2013 method
ParameterSpecificationUnit
Gel strength (6.67%, 10°C)210 – 230Bloom g
Viscosity (6.67%, 60°C)2.5 – 3.0mPa·s
pH4.5 – 7.0-
Moisture content≤ 12.0%
Ash content≤ 2.0%
Transparency≥ 300mm
Insoluble particles≤ 0.2%
Particle size6 mesh (per contract)-
ColorLight Yellow-
BSE statusFree of BSE-
US FDA Registered ISO 9001 HACCP GMP+ FSSC 22000 Halal Kosher GB 6783-2013 BSE-Free
Applications by Industry

From a gummy on a
shelf to a panna cotta
on a restaurant plate.

CONFECTIONERY
  • Gummy candies, fast set250 · 40
  • Marshmallow / aerated250 · 20
  • Wine gums & clear jellies250 · 40
  • Nougat & chewy bars220 · 6
DAIRY & DESSERTS
  • Panna cotta250 · 20
  • Mousse & bavarian creams250 · 40
  • Yogurt body220 · 6
  • Frozen dessert stability250 · 20
BAKERY
  • Aerated fillings250 · 20
  • Glazes & mirror coatings250 · 40
  • Frozen cake stability220 · 6
NUTRACEUTICAL
  • Gummy vitamins250 · 40
  • Functional gummies250 · 40
  • Protein bar binders220 · 6
BEVERAGE & PROCESSING
  • Wine & juice fining220 · 6
  • Meat binder & glaze220 · 6
  • Edible films250 · 40
Glossary & FAQ

The vocabulary on a spec sheet.

Short definitions for the terms used across our product specifications, Certificates of Analysis, and technical conversations.

Bloom
The gel-strength index of gelatin, measured in grams on a 6.67% solution chilled to 10°C. Higher Bloom = firmer gel.
Mesh
Particle-size grading per the ASTM E11 sieve series. Lower mesh numbers (6) = coarser; higher (40) = finer with faster cold-water dispersion.
Viscosity
Flow resistance of a 6.67% gelatin solution at 60°C, in mPa·s. Influences set time, mouthfeel, and process behavior.
GB 6783-2013
Chinese national food-safety standard for edible gelatin. Specifies physical, chemical, and microbiological parameters tested on every lot.
CoA
Certificate of Analysis. Lot-specific quality report documenting every measured parameter on a given batch.
Transparency
Visible-light clarity of a gelatin solution measured in mm. Higher = clearer; matters for jellies and wine fining.
BSE-free
Declaration that the bovine raw material is sourced from origin free of Bovine Spongiform Encephalopathy.

Frequently asked by buyers.

What is the difference between 220 Bloom and 250 Bloom gelatin?
220 Bloom delivers a softer, more elastic gel suited to industrial blends, confectionery base stock, meat, and bakery work; stocked in 6 mesh. 250 Bloom delivers a firmer, more transparent gel preferred for premium gummies, marshmallow, mousse, panna cotta, and yogurt body; stocked in 20 mesh and 40 mesh.
What mesh sizes are available?
Three sizes are stocked: 6 mesh (coarse, with 220 Bloom), 20 mesh (standard, with 250 Bloom), and 40 mesh (fine, with 250 Bloom). Other sizes from 6 to 40 are available on contract specification.
What is the shelf life and packaging?
36 months, sealed, dry, cool, away from sunlight. Standard packaging is 25 kg multi-wall kraft sacks with PE liner, palletized.
What documentation is included with each lot?
Every shipment ships with a lot-specific Certificate of Analysis covering bloom, viscosity, pH, ash, moisture, transparency, microbiology, and heavy-metals - alongside a BSE-free declaration, country-of-origin certificate, veterinary/health certificate, and Halal certificate on request.
Is the gelatin Halal and BSE-free?
Yes to both. BSE-free declaration on every CoA; Halal certification available on request.

Last updated · 2026-05-13

Send us your spec sheet.
We'll match the grade.