Porcine Gelatin

Porcine gelatin, also known as pork gelatin, is a multifunctional, clean-label protein produced through the partial hydrolysis of collagen sourced from porcine hides, skins, and bones. It is one of the most widely used gelatin types worldwide, valued for its high gel strength, elasticity, and cost efficiency.

With extensive use across the food industry, pharmaceutical manufacturing, nutraceutical formulations, cosmetics, and pet nutrition, porcine gelatin provides formulators with a versatile, reliable ingredient for enhancing product quality and performance.

From a functional perspective, porcine gelatin delivers exceptional gelling, thickening, stabilizing, binding, and film-forming properties. These capabilities make it indispensable in confectionery products such as gummies, marshmallows, and jellies, as well as in dairy desserts, beverages, capsules, nutraceutical gummies, and pet chews.

In addition to its technical performance, porcine gelatin supports clean-label product development, as it is naturally odorless, flavorless, non-allergenic, non-GMO, fat-free, and sugar-free—qualities that appeal to modern, health-conscious consumers.

Nutritionally, porcine gelatin contains 18 amino acids, including 8 essential amino acids, and is particularly rich in glycine, proline, and hydroxyproline, which together represent nearly half of its structure. These amino acids play an important role in supporting joint health, skin elasticity, and connective tissue strength, making porcine gelatin especially relevant for nutraceutical and cosmetic applications.