2026年2月4日
In the practical application of fish gelatin, many practitioners in the food and pharmaceutical industries encounter difficulties in product selection. An inappropriate choice not only affects the quality of the final product but also increases production losses and operational costs. With years of experience deeply rooted in the fish gelatin industry, Audima has summarized scientific selection ideas and precise solutions based on its rich industry practice and service experience with thousands of customers, providing practical and easy-to-understand references for industry practitioners.
Based on years of technical accumulation and practical experience, Audima's core advantages in fish gelatin selection are mainly reflected in three aspects, helping practitioners select products scientifically and efficiently while avoiding unnecessary troubles:
1,superior raw materials and craftsmanship ensure reliable quality. Audima's fish gelatin uses by-products from aquatic processing such as fish scales and fish skins. Through patented technology, it achieves efficient resource utilization, which not only conforms to the concept of green circulation but also ensures the naturalness and safety of products from the source, fully meeting industry safety standards. At the same time, strict production processes further improve product purity and stability, laying a solid foundation for subsequent use.
2, precise gel strength adaptation meets actual application needs. Audima does not agree with the industry's idea of "blindly pursuing high gel strength". Based on the usage experience of thousands of customers, it accurately matches the gel strength requirements of different scenarios, ensuring that each type of fish gelatin fits the actual production of enterprises, gives full play to its role, and helps improve the competitiveness of the final product.
3,strong adaptability and practicality help enterprises improve production efficiency. Optimized through special processes, Audima's fish gelatin has excellent solubility and stability, and can flexibly adapt to various industrial production environments and process requirements.
Combined with the core needs of different application scenarios in the food and pharmaceutical industries, Audima has summarized precise gel strength selection standards. Practitioners can quickly make the right choice by directly referring to them, without repeated trial and error:
Application Scenarios | Recommended Gel Strength Range | Selection Key Points |
Meat Products (TG Enzyme Compound) | 100-160 Bloom | Focus on water retention and adhesion effects to ensure the meat products have a soft, glutinous and chewy taste, reduce losses during production, and be suitable for industrial mass production. |
Candy | 220-260 Bloom | Focus on gelation effect and toughness to make the candy elastic, non-sticky and not easy to deform, and improve the taste and quality stability of the final product. |
Soft Capsules | 220-280 Bloom | Focus on toughness and stability, with no peculiar smell and high purity. It can withstand external forces during filling and storage, is not easy to break, and fully meets the safety requirements of the pharmaceutical and health product industries. |
Jelly/Pudding | 180-220 Bloom | Focus on gel forming ability, with a smooth and chewy taste, not easy to melt, which can lock in flavor well and adapt to daily snack production needs. |
Beverage Clarification | 60-100 Bloom | Focus on clarification effect, which can quickly adsorb impurities without affecting the original flavor of the beverage, and is suitable for the production of fruit juices, fruit wines and other beverages. |
In the field of animal gel materials, Audima has always focused on the R&D and production of fish gelatin, adhering to the concept of scientific selection and precise empowerment. With solid production strength and core technological advantages, we can not only provide practitioners with standardized fish gelatin products but also customize exclusive selection schemes according to customers' specific production processes and final product needs, allowing fish gelatin to truly play its role. At the same time, we also hope to help more customers understand the selection logic of fish gelatin, discover the value of high-quality fish gelatin, and achieve win-win results for both parties.