Fish Gelatin

Jiliding Fish gelatin is a natural and safe product providing the best solution for companies who are looking for a non-mammalian alternative to traditional gelatins. 


Jiliding Fish Gelatin

Jiliding fish gelatin is a type “A” gelatin exclusively extracted from fish scales and processed on premises at our state of the art facility with ISO, HACCP, Kosher and Halal certified, and meeting the highest sanitary and GMP standards.

In our plant we only use fish scales as our material, and we purchase only the best raw material from official veterinary authorities approved suppliers which officially inspected to be fit for human consumption.

Jiliding Fish Gelatin grades:

  • Jelly strengths ranging from 100–260 bloom
  • Different grade of viscosity from 2.0-5.0 mPa.s
  • Granulation ranging from 8-60 mesh

Jiliding Fish gelatin is odorless and tasteless, free of preservatives, carbohydrates, fat, or cholesterol. It is Kosher and Halal certified. 


Packaged in a strong and high quality fiber drum with a inner plastic bags with a net content of 20kg.

Shelf Life:

Jiliding fish gelatin has a shelf life of 3 years when kept in the original sealed packaging


Fish Gelatin is used primarily in dairy processing, confectioners, production of gummy bears and marshmallow, pharmaceuticals, vitamin coating and micro encapsulation.

For any customized needs, please contact us and we will do our best to meet your requirements.


Section Test Method Specification
Jelly Strength USP 100˜260 Bloom
Viscosity 6.67‰, sol'n, 60°C 2.0˜4.5mpa·s
Moisture 105°C, 3hr ≤12%
Ash Content 600°C ≤2.0%
SO2 Content USP ≤50 ppm
pH 1% sol'n, 35°C 4.5˜6.5
Isoelectric point (I.E.P) GB 6783-94 7.0˜9.0
Chromium USP ≤10 ppm
Arsenic USP ≤1 ppm
Heavy Metals (Pb) GB 6783-1994 ≤50 ppm
Lead mg/kg USP ≤0.5 ppm
Mercury mg/kg USP ≤0.15 ppm
Zinc mg/kg GB/T 5009.14 200 ≤30 ppm
Copper mg/kg USP ≤30 ppm
Cadmium mg/kg USP ≤0.5 ppm
E.coli USP Negative / 10gr
Total Bacterial Count USP ≤1000 CFU/g
Salmonella USP Negative / 25gr
Odor USP No disagreeable odeor
Identification USP A. Yellow prac. is formed
B. Turbidity is formed

Production flow chart

Fish Gelatin flow chart
Fish Gelatin flow chart