Weishardt pig skin gelatine: Tradition and excellence for a wide range of applications

Weishardt offers a wide range of pig skin gelatines designed to meet the unique needs of each customer. Thanks to their versatility and adaptability, these gelatines are perfectly suited for a variety of applications, from food to pharmaceuticals.

Optimal technical characteristics

  • Type: Type A pig skin gelatine.
  • Gel strength: Ranges from 130 to 300 Bloom, providing a broad spectrum of possibilities for your formulations.
  • Granulometry: Available from 6 to 100 mesh, tailored to the specific requirements of your processes.

Gelified confectionery

Gelified confectionery

240–280 Bloom, grain or powder
Key features: Low viscosity, high clarity

Aerated confectionery

Aerated confectionery

200–250 Bloom, grain or powder
Key features: Foaming capacity

Yogurts

Yogurts

150–250 Bloom, fine powder
Key features: Rapid dissolution

Mousses

Mousses

150–200 Bloom, powder
Key features: Foaming capacity

Hard capsules

Capsules dures

240–280 Bloom, grain
Key features: High viscosity

Soft capsules

Soft capsules

160–220 Bloom, grain
Key features: Controlled viscosity

Quality and safety: Weishardt’s commitments

Weishardt pig skin gelatine complies with strict European standards for quality and food safety:

  • No fat, sugar, or cholesterol: A healthy ingredient for balanced formulations.
  • Non-GMO and allergen-free: Safe for food and pharmaceutical use.
  • Free from nanoparticles: Avoiding specific labelling.
  • GRAS certified: Recognized as safe by the FDA.
  • Additive-free: Under European regulations, gelatine is not classified as an additive and has no “E-code.”

 

Why choose Weishardt pig skin gelatine?

  • Versatility: Suitable for aerated, gelled, dairy, and pharmaceutical formulations.
  • Flexibility: Available in various gel strengths and particle sizes for optimal performance.
  • Quality commitment: Food safety and purity meeting the most stringent standards.
  • Technical support: Weishardt’s experts work closely with customers to fine-tune the physico-chemical properties to suit specific applications.

Contact our experts today to discover how our pig skin gelatine can enhance your formulations and meet your unique needs!

Amino acid composition

(The values are expressed as a percentage of each amino acid relative to the total amino acids)

Produced using a specific process, Weishardt fish gelatine is distinguished by its purity and consistent quality.
It can be used like other gelatines and for the same applications.

Nutritional profile
Average value per 100g

Energy

1488 kJ

Energy

356 kCal

Protein

89 g

Moisture

10,8 g

Carbohydrates

0

     incl. sugars

0

Fat

0

  incl. saturated fatty acids

0

Fiber

0

Ash

0,2 g

     incl. sodium

0,1 g

Vitamins

0