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Our Products

As Maya Gelatin Gıda A.Ş., we aim to provide reliable solutions for the pharmaceutical and food industries with our high-quality gelatin products derived from bovine hides. Our gelatin is produced under modern and hygienic conditions using traceable, natural raw materials sourced from carefully selected bovine hides.

Bovine gelatin is a versatile product with a wide range of applications in sectors such as food, confectionery, beverages, and pharmaceuticals. It stands out for its transparency, gelling ability, and binding properties — combining our traditional production expertise with advanced technology to deliver consistent quality.

160-180 Bloom Gelatin
200-220 Bloom Gelatin
230 – 250 Bloom Gelatin
250-280 Bloom Gelatin
160–180 Bloom Gelatin

Summary

160–180 Bloom bovine gelatin with medium–high gel strength is a versatile solution.

Key Features

  • High gel strength and elastic texture
  • Good solubility and hydration
  • Film-forming ability
  • Natural protein structure
  • Clean label compliant

Main Applications

  • Confectionery: Gummies, marshmallows, jellies
  • Dairy Products: Puddings, desserts
  • Meat Products: Aspic, sausages, meat jelly Pharmaceutical: Hard/soft capsules
  • Cosmetics: Face masks, hair care products

Formulation Basics – 160–180 Bloom Gelatin

Confectionery Sector Starting Formulation Ranges
Product type Gelatin (%) Sugar (%) Glucose Syrup (%) Water (%) Notes
Gummies 6–10 35–45 20–30 20–25 For an elastic structure, a pH of 3.2–3.6 is recommended.
Marshmallow 2–4 45–55 15–25 15–20 Critical for foam stability
Fondan 1–3 70–80 5–10 10–15 Low level for smooth consistency
Licorice 35-40 30–40 20–30 20–25 Chew texture control
Clear Jelly 7–9 20–25 10–15 50–55 Glossy and transparent products
200–220 Bloom Gelatin

Summary

200–220 Bloom gelatin provides versatile applications with a balanced texture and medium–high gel strength.

Key Features

  • Balanced gel strength
  • Good hydration and solubility
  • Foam stability
  • Film-forming ability

Main Applications

  • Confectionery: Fruit jellies, filled candies
  • Dairy desserts and puddings
  • Meat products and aspics
  • Pharmaceutical capsules and nutraceuticals
  • Cosmetics: Face masks and shampoos

Formulation Basics – 200–220 Bloom Gelatin

Confectionery Sector Starting Formulation Ranges
Product type Gelatin (%) Sugar (%) Glucose Syrup (%) Water (%) Notes
Gummies 6–9 35–45 20–30 20–25 Balanced chewiness, pH 3.2–3.6
Marshmallow 2–4 45–55 15–25 15–20 Elastic and voluminous texture
Filled Candy 1–2 60-70 10-20 15-20 Glossy surface, filling stability
Licorice 3-5 30–40 20–30 15–20 Elastic texture, flavor compatibility
Clear Jelly 7–8 20–25 10–15 50–55 Glossy, elastic jellies
230–250 Bloom Gelatin

Summary

230–250 Bloom gelatin, with high gel strength, delivers firm products that maintain their shape for extended periods.

Key Features

  • High gel strength
  • Effectiveness at low dosage
  • Clear and glossy appearance
  • Thermal processing resistance

Main Applications

  • Confectionery: Gummies, hard jellies
  • Functional vitamin candies
  • Meat products
  • Pharmaceutical capsules
  • Cosmetic and personal care products

Formulation Basics – 230–250 Bloom Gelatin

Confectionery Sector Starting Formulation Ranges
Product type Gelatin (%) Sugar (%) Glucose Syrup (%) Water (%) Notes
Gummies 5–8 35–45 20–30 20–25 Firm texture, suitable for vitamin supplements
Marshmallow 2–4 45–55 15–20 15–20 Elastic and voluminous texture
Hard Jelly 7–9 30-40 15-25 25-30 Dense and stable jellies
Licorice 3-5 30–40 20–30 20–25 Firm texture, long chewing time
Functional Gummies 6–8 30–35 20–25 25–30 Stabilizes active ingredients
250–280 Bloom Gelatin

Summary

250–280 Bloom gelatin, with very high gel strength, is ideal for the premium segment.

Key Features

  • Very high gel strength
  • Maximum performance at low dosage
  • Glossy and transparent appearance
  • High thermal stability

Main Applications

  • Functional gummies and vitamin candies
  • Hard jelly candies
  • Pharmaceutical capsules
  • Collagen-enriched health supplements
  • Cosmetic face masks
Maya Gelatin Collagen Gelatin

Formulation Basics – 250 – 280 Bloom Gelatin

Confectionery Sector Starting Formulation Ranges
Product type Gelatin (%) Sugar (%) Glucose Syrup (%) Water (%) Notes
Functional Gummies 5–7 35–40 20–25 25–30 Vitamin and mineral stabilization
Hard Jelly 6–8 30–40 20–25 25–30 Firm, long-lasting jellies
Marshmallow 2–3 45-55 15-20 15-20 Foam stability, elastic texture
Licorice 3-5 30–35 20–30 20–25 Firm, high chew resistance
Collagen Gummies 6–8 30–35 20–25 25–30 Carrier for health supplements

Do You Have Questions?

If you want to reach Maya Gelatin to get more information about our gelatins and collagen peptides or need support, please don’t hesitate to contact us.
Send a Mail
+90 282 502 19 99

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Maya Gelatin

Address: Marmaracık OSB Mah. Kuzey Cad. No:23/2 Çorlu Deri OSB, Ergene,Tekirdag

Phone: +90 282 502 19 99

E-mail: info@mayagelatin.com

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