Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids
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.
Special Gelatin is specially designed gelatin with long term stability and disintegration time (RXL) , Faster release (RXL R2) , Enteric solution with one process (EC).
StarchGel TM is a revolutionary product developed by Er-kang Pharma through a significant technical breakthrough in starch film forming process.he following advantages.
HPMC capsule is vegetable products developed by Er-kang Pharma through a quality and safe process without animal-derived raw materials. Which has been certificated by Halal, Kosher and Non GMO.
Fully automatic intelligent soft gel encapsulation machine is designed to produce softgels from fish and bovine gelatin or vegetable gelatin (starch) and chewable gelatin.
Is another good choice for the food industry because it is easy to use. The standardized size and quantity per sheet allows for a soft and granular texture.
Gelatin’s smoothness, flexibility, and ability to melt in the mouth make it a widely-used ingredient in jelly, chocolates, gum, and various other desserts. Because of its foaming properties and excellent surface tensile strength , it is also used in marshmallows, toffee, and souffles.
Collagen peptide : Their low molecular weight made them easily absorbed and digested in the human body. Therefore,
it may be tempting to think that simply getting more collagen into the skin should lead to dramatic rejuvenating effects.
“Gummy” candies are made with a base of gelatin and are often flavored with fruit juices or extracts. The gelatin gives them a distinctive chewy texture that ranges from soft
Soft gelatine capsules, also called softgels, are a one-piece, hermetically sealing capsules with an outer shell made of gelatine, water and plasticizer (glycerine, sorbitol, …) in various mixtures which gives
Why does jelly set? The key to jelly setting is down to the protein collagen! Collagen as seen under a scanning electron microscope: What is jelly made of?
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