Fish Gelatin

Fish gelatin is an alternative to porcine or bovine gelatin. Primarily used as a gelling agent, but also as a foaming or clarifying agent, stabilizer, emulsifier, thickener and binder.


Fish Gelatin:

Fish gelatin is a product derived from collagen found in the skins of fish, usually species such as cod, hake, or haddock. It is used as an alternative to traditional pork- or beef-based gelatin, making it suitable for individuals following specific dietary restrictions, such as halal or kosher diets or those avoiding meat-derived products.

Source: Fish gelatin is extracted from the skins of fish. The collagens in the skins are processed to obtain gelatin.

Properties: Fish gelatin shares similar properties with gelatin from other sources. It is used as a gelling agent in a variety of food and pharmaceutical applications.


  • Food: Fish gelatin is used in the production of candies, confectioneries, jellies, desserts, pastries, dairy products, capsules, and capsules.
  • Cosmetics: It is also used in some cosmetic products, such as facial masks, creams, and lotions, due to its gelling and emollient properties.


  • Marine Source: For those avoiding pork- or beef-derived products, fish gelatin provides an alternative.
  • Gelling Texture: It contributes to the desired gelling texture in many products.
  • Allergens: While fish gelatin may be an option for those avoiding meat, it is essential to note that it can still be an allergen for individuals allergic to fish. People with food allergies should exercise caution.
  • Availability: Fish gelatin is available in powder, sheet, or granule form, depending on its intended use.
  • Labeling: When used in food products, fish gelatin must be listed on the ingredient label.

Data sheet

CAS Number
HS Code
25kg bag