Jun 4, 2026
Gelatin is mainly divided into Type A (acid-processed gelatin) and Type B (lime-processed gelatin) according to manufacturing techniques. They differ greatly in production processes, physical and chemical indicators and application fields, which are key references for selection in food, pharmaceutical, daily chemical and other industries.
1. Differences in Production Technology
Type A Gelatin (Acid-processed)
It is generally made from soft collagen such as pork skin, bovine skin, fish skin and fish scale. The raw materials are soaked in dilute acid at room temperature for 1 to 3 days. After neutralization and low-temperature multiple extraction, the finished product is obtained. This process features short production cycle, simple operation and minimal damage to collagen molecules.Audima type A bovine bone gelatin has excellent purity.
Type B Gelatin (Lime-processed / Alkali-processed)
Raw materials are mainly hard collagen including cattle hide and bovine bones. The materials are soaked in lime milk for 15 to 90 days, then fully washed, neutralized and extracted with gradually increased temperature. It has a long production cycle but excellent impurity removal performance and high product purity.
2. Key Physical & Chemical Indicators
· Isoelectric Point: Type A: 7.0~9.0 (neutral to alkaline); Type B: 4.7~5.3 (weakly acidic), determining stability in different solution systems.
· Gel Strength: Type A has higher bloom strength, faster gelling speed and better gel elasticity. Type B has medium gel strength.
· Viscosity: Type B owns higher viscosity with outstanding thickening, water retention and adhesion properties; Type A has relatively low viscosity.
· Appearance & Purity: Type A is light-colored with high transparency. Type B has low ash content, fewer impurities and higher overall purity.
3. Main Applications
Type A Gelatin (Acid-processed)
Featured with high transparency, strong gel property and good acid resistance, it is widely used in transparent jelly, gummy candy and fruit jelly. In pharmaceuticals, it is applied to hard gelatin capsules and suppositories. It is also a common material for transparent facial masks and skincare liquids in daily chemicals.
Type B Gelatin (Lime-processed)
With high viscosity, high purity and excellent emulsifying stability, it is widely used in milk candy, nougat, meat products, yogurt and ice cream. It is the preferred material for soft gelatin capsules, microcapsules and pharmaceutical excipients. Besides, it is widely applied in photographic materials, papermaking, textile and other industrial fields.
Summary
For products requiring high transparency and strong gel performance, choose Type A acid-processed gelatin. For scenarios focusing on high viscosity, high purity, thickening and emulsification, Type B lime-processed gelatin is the ideal choice.