Fish Gelatin Specifically for Making Softgel Capsule
Most gelatin being used in soft capsules has a gel strength of 150-200 Bloom and a viscosity of 35-45mP, while gelatin for soft gel capsules has a gel strength of 250 Bloom and a viscosity of 45-48mP. The most striking feature of fish gelatin is that it is widely acceptable for all religions and cultures and is not related to the risk of outbreaks of BSE (bovine spongiform encephalopathy). It is an admirable substitute for mammalian gelatin. (pork, bovine)
We have a strong backup of raw material, can provide our clients with stable quality r=fish gelatin at competitive prices. OEM is available with customized buyer’s logo and trademark.
Check out other raw material: Seamless Capsule Veggie Raw Material.
25kilogram per bag, packed in pp woven bags or kraft paper bags; inside with waterproof plastic bags.
One 20’GP container loading: With pallets 14-16 metric tons with pallets;17-20 metric tons without pallets.
Quantity(Kilograms):1-5000kg about 12 days. ＞5000kg can be negotiated.
Bloom: is a test to measure the strength of a gel or gelatin.
mP: A unit of dynamic viscosity in the CGS system of units. A centipoise is one millipascal second (mPa·s); In SI units. Water has a viscosity of 0.0089 poise at 25℃ or 1 centipoise at 20℃.
The SI prefix “milli” represents a factor of 10¯³, or in exponential notation, 1E¯³.
So 1 millipoise = 10¯³poise. The poise is a unit of dynamic viscosity in the CGS system of units. It is named after Jean Louis Marie Poiseuille. The analogous SI unit is the Pascal second. Water has a viscosity of 0.0089 poise at 25℃ or 1 centipoise at 20℃.
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