Views: 222 Author: Sara Publish Time: 2025-08-26 Origin: Site
Content Menu
● Understanding Fish Gelatin and Its Uses
● Leading Fish Gelatin Manufacturers and Suppliers in Portugal
>> 1. Lapi Gelatine Spa (Italy-based with European Reach including Portugal)
>> 3. Portuguese Local Suppliers and Custom Manufacturers
● Fish Gelatin Manufacturing Process
● Advanced Technical Details of Fish Gelatin Production
● Modifications and Product Tailoring
● Sustainability and Ethical Aspects
● Frequently Asked Questions (FAQ)
>> 1. What is fish gelatin used for?
>> 2. How is fish gelatin different from mammalian gelatin?
>> 3. Are fish gelatin products Halal and Kosher certified?
>> 4. Is fish gelatin sustainable?
>> 5. Can fish gelatin be customized for different applications?
Fish gelatin is rapidly gaining attention as a sustainable, high-quality alternative to traditional mammalian gelatins for food, pharmaceutical, and technical applications. Portugal, with its robust seafood industry and commitment to quality manufacturing, is home to some of the top fish gelatin manufacturers and suppliers in Europe. This article explores the leading companies, their manufacturing processes, certifications, and product applications, focusing on fish gelatin manufacturers and suppliers as a critical sector within the health and nutrition industries.
Fish gelatin is derived from the collagen found in fish skins, primarily from species like Tilapia and Pangasius. Its production involves partial hydrolysis of this natural collagen, yielding a clean, high-protein, and natural product suitable for human consumption. Compared to mammalian gelatin, fish gelatin is white, has low turbidity, and is well-regarded for its purity and sustainability profile.
The uses of fish gelatin are diverse, including food products (gelatin desserts, confectionery), pharmaceuticals (capsules, tablets), and technical applications such as cosmetics and photography. The global market demand for fish gelatin is driven by its acceptance among consumers seeking Halal, Kosher, and allergen-free alternatives.
While Portugal hosts many suppliers of gelatin and related materials, a few companies stand out for their dedication to quality, sustainability, and customized product solutions.
Although based in Italy, Lapi Gelatine supplies the Portuguese market with top-quality fish gelatin produced exclusively from Pangasius and Tilapia. Their supply chain is tightly controlled with periodic audits, ensuring traceability and safety. Lapi Gelatine's production adheres strictly to European regulations, offering Halal and Kosher certifications, and sustainability certifications such as ASC and MSC.
Lapi Gelatine prides itself on manufacturing fish gelatin with low turbidity and high purity, tailored to customer needs with various granulometry and gel strength options. Their commitment to sustainability is reflected through certifications and responsible farming partnerships.
The Weishardt Group serves the European market, including Portugal, offering premium fish skin gelatin that meets the highest standards of purity and quality. The gelatin is 100% natural, kosher, halal-certified, and carries the Friend of the Sea certification, emphasizing sustainability and responsible sourcing.
Weishardt offers type A fish gelatin with gel strengths ranging from 180 to 240 Bloom, suitable for diverse applications. Their fish gelatin is designed as a versatile alternative to mammalian gelatins with ease of integration into food and pharmaceutical formulations.
Portugal's strategic location and access to abundant marine resources have encouraged the emergence of specialized local suppliers. These companies focus on tailor-made OEM/ODM solutions for mixed sweeteners, functional polyols, dietary fibers, and notably, fish gelatin products adapted to client specifications from various industries including food and healthcare.
Local suppliers often provide comprehensive services from product development to tablet production, ensuring high standards in natural sweeteners and fish gelatin-based solutions.
The production of fish gelatin involves several delicate, technologically advanced steps to preserve the quality and functionality of collagen extracted from fish skins:
Raw Material Selection: Freshwater fish such as Tilapia and Pangasius are preferred due to supply reliability and quality control.
Collagen Extraction: Partial acid hydrolysis is applied to fish skin to extract collagen proteins using water only, ensuring safety and purity.
Purification: The extracted collagen undergoes filtration, demineralization, and sterilization.
Drying and Granulation: The purified gelatin is dried and processed to different mesh sizes depending on customer requirements.
Quality Assurance: Regular audits and certifications, including Halal, Kosher, and sustainability certifications, verify safety, traceability, and ethical standards.
The manufacturing of fish gelatin begins with thorough washing and cleaning of fresh or thawed fish skins to remove fats, scales, and impurities. Skins undergo an acid bath, typically sulfuric or acetic acid, to break down cross-links in collagen and remove residual proteins, with the process lasting several hours under controlled conditions.
The collagen is then extracted by hot water extraction in reactors at temperatures between 55°C and 60°C for multiple hours. The extraction solution's pH is carefully maintained between 3.5 and 5. After extraction, the gelatin-rich broth is separated through decantation and centrifugation to remove solid residues.
Filtration is conducted using agents like diatomaceous earth to remove fats and particulate contaminants and achieve high clarity. Further purification employs ion exchange resins to reduce ionic charges and remove odor-causing compounds such as amines, enhancing the final product's sensory qualities.
The gelatin solution is concentrated under high vacuum to remove volatile odors and increase solids content to about 25-30%. Gelatin is then gelled and dried using standard controlled drying methods to produce powder or granules with desired gel strength profiles (measured in Bloom units).
To meet diverse application requirements, fish gelatin can be modified by adding sugars (sucrose, glucose, fructose) or functional biopolymers (chitosan, sodium alginate) to adjust emulsification, gel strength, and thermal properties. Emerging physical pretreatments such as ultrasonication, microwave, and hydrothermal processes are used to enhance enzymatic hydrolysis rates and bioactivity of gelatin hydrolysates.
Fish gelatin production utilizes fish skins, often discarded as by-products from seafood processing, supporting circular economy principles by reducing waste and promoting resource efficiency. Many leading suppliers maintain certifications such as ASC (Aquaculture Stewardship Council) and MSC (Marine Stewardship Council), ensuring responsible sourcing of raw materials.
The products from these manufacturers comply with strict European food safety standards and cater to consumers demanding halal, kosher, and allergen-free ingredients.
- Sustainability: Fish gelatin production uses fish skins that are by-products of the fishing industry, reducing waste and supporting eco-friendly practices.
- Dietary Preferences: Fish gelatin is preferred by those avoiding mammalian products for religious, cultural, or allergy reasons.
- Quality & Purity: Fish gelatin typically has a lighter color and neutral taste, ideal for clean-label formulations.
- Broad Certifications: Top manufacturers supply fish gelatin certified Halal, Kosher, and compliant with European food safety laws.
Portugal's fish gelatin manufacturers and suppliers play a vital role in providing high-quality, sustainable, and certified fish gelatin to national and international markets. Backed by rigorous quality controls, advanced manufacturing technologies, and eco-conscious production methods, these companies support growing demands in the food, pharmaceutical, and technical industries. By choosing fish gelatin, manufacturers benefit from a product that aligns with modern consumer preferences for health, sustainability, and diverse dietary needs.
Fish gelatin is used in food products such as jellies, candies, and desserts, pharmaceuticals for capsules and tablets, and in technical industries like cosmetics and photography.
Fish gelatin is lighter in color, has lower turbidity, and is often preferred for religious reasons (Halal/Kosher) and allergies. It is produced from fish skin collagen, offering a more sustainable choice.
Yes, leading manufacturers provide fish gelatin certified by recognized halal and kosher authorities, catering to diverse consumer needs.
Fish gelatin is considered sustainable because it utilizes fish skins that are by-products from fishing or aquaculture, minimizing waste. Many suppliers hold sustainability certifications like ASC and Friend of the Sea.
Yes, top manufacturers offer custom gel strength, granulometry, and tailored formulations to meet specific customer requirements across industries.
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