Bulk Bovine Gelatin (Halal) – 200 / 225 / 250 / 275 Bloom

Bulk bovine gelatin (halal) is a food-grade functional protein used in industrial food manufacturing. It is available in multiple bloom strengths—200, 225, 250, and 275 bloom—allowing manufacturers to select the appropriate gel strength for their specific formulation requirements.

Gelatin provides thermoreversible gel formation, texture control, and structural stability across a wide range of confectionery, dessert, nutraceutical, and functional food applications.

Available Bloom Strength Options

• 200 Bloom – Moderate gel strength suitable for applications requiring a softer gel and balanced texture.
• 225 Bloom – Standard gel strength commonly used in confectionery, gummies, and dessert applications.
• 250 Bloom – High-strength gelatin used in firmer gel systems and structured formulations.
• 275 Bloom – Very high-strength gelatin used in demanding applications requiring maximum gel firmness.

Key Functional Benefits

• Provides controlled gel formation and structure
• Improves texture and mouthfeel in finished products
• Supports thermoreversible processing systems
• Enables flexible formulation across multiple product types
• Maintains consistent performance in industrial production

Applications

• Gummies and confectionery products
• Desserts and gel-based systems
• Nutritional and functional foods
• Capsules and nutraceutical formulations
• Dairy and specialty food systems

Specifications

• Source: Bovine gelatin
• Available Bloom Strengths: 200 / 225 / 250 / 275
• Halal Status: Halal certified
• Form: Powder
• Use: Food-grade industrial ingredient

Packaging & Supply

• 50 lb packaging for industrial manufacturing
• Palletized supply (40 × 50 lb) for high-volume production

Learn More About Gelatin

For more information about gelatin bloom strength and how it affects formulation performance, read our guide: Understanding Gelatin Bloom Strength.

Choosing Between Pectin and Gelatin

When developing gummies, confectionery products, fruit preparations, and other structured food systems, manufacturers often evaluate both pectin and gelatin based on texture goals, processing requirements, and formulation considerations.

For a detailed comparison, read our guide to Pectin vs. Gelatin: Choosing the Right Gelling Agent for Food Manufacturing.

Related Products

• Bulk Hydrocolloids
• Bulk Food Ingredient Supplier

Request Pricing

For pricing, availability, and bulk supply options, please contact us for a quote.

Minimum Order Quantity

MOQ: 500 lb