Food ingredients
HydroLux® Gelatine
Functional gelatine ingredients for controlled gelling, foaming, stabilising and textural performance across food, nutrition and pharmaceutical applications.
THE HydroLux® RANGE
Gelatine selected around the finished application
HydroLux® is Branwell’s range of bovine and porcine gelatine ingredients for food, nutrition and pharmaceutical applications. Its multifunctional properties can support gelling, foaming, stabilisation, water binding, texture development and shape retention.
Selecting the right gelatine involves balancing source, gel strength, viscosity, clarity, setting behaviour and processing requirements. Our team works with manufacturers to identify the appropriate grade for the required texture, production process and finished-product performance.
related ingredient
Looking for Collagen Peptides?
Gelatine and collagen peptides originate from the same structural protein but serve different purposes within finished products. Explore LuxElite® for hydrolysed bovine collagen peptides developed for nutrition, wellness and functional-food applications.
THE HydroLux® PROPOSITION
Bovine & porcine gelatine options
HydroLux® includes gelatine grades from bovine and porcine sources. Selection should consider the required functionality, finished-product specification, target consumer, destination market and supporting documentation.
*Performance depends on the exact grade rather than source alone. Gel strength, viscosity, clarity, setting behaviour and processing conditions should all be reviewed during selection.
HydroLux® Bovine Gelatine
Bovine-source gelatine grades for food, nutrition and pharmaceutical applications where bovine origin aligns with the customer’s technical, dietary, certification and commercial requirements.
HydroLux® Porcine Gelatine
Porcine-source gelatine grades offering gelling, foaming, stabilising and textural functionality where porcine origin is suitable for the intended product and target market.
Functional Performance
Multifunctional performance from one ingredient
Gelatine provides a distinctive combination of functionality that can help manufacturers control structure, stability and sensory experience within the finished product.
*Final performance depends on the selected grade, concentration, formulation, processing conditions and required finished-product specification.
Gelling & setting
Forms thermally reversible gels that provide controlled structure, shape retention, and textures ranging from soft and delicate, to firm and elastic.
Foaming and aeration
Supports the formation and stabilisation of aerated structures within applications such as marshmallows, mousses, whipped products and confectionery.
Stabilisation & water binding
Helps manage moisture, maintain consistency and reduce unwanted water separation within dairy, chilled and dessert applications.
Clarity, texture, and mouthfeel
Can support transparent products, elastic textures and a characteristic melt within confectionery, desserts and other gelled applications.
Ingredient selection
Selecting the right HydroLux® grade
The correct gelatine grade depends on more than source alone. Finished-product texture, processing behaviour, appearance and market requirements must all be considered together.
Choose between bovine and porcine sources according to the intended consumer, destination market, dietary requirements, required certifications and supporting documentation.
Consider the required Bloom strength, gelatine concentration, setting behaviour and finished texture, from soft and delicate structures to firm, elastic gels.
Review dissolution, handling, processing temperatures, viscosity and compatibility with the complete formulation and production method.
Assess colour, clarity, flavour impact, odour and mouthfeel against the expectations of the finished product and its target consumer.
Applications
Functional gelatine across diverse applications
HydroLux® gelatine grades can support structure, stability and sensory performance across food, nutrition and pharmaceutical production.
Technical partnership
From texture target to production-ready performance
Our technical and quality teams support HydroLux® customers with grade selection, application evaluation, documentation, and progression towards commercial production.
Your requirement
Designed around your process and finished texture
Source • Grade • Trials • Scale-up
1
Define the application
Establish the target texture, required functionality, production process, finished-product specification, destination market and commercial requirements.
2
Select the source and grade
Review bovine and porcine options alongside gel strength, viscosity, clarity, processing behaviour and required supporting documentation.
3
Develop and validate
Evaluate concentration, hydration, dissolution, setting behaviour, texture and stability within the customer’s complete formulation and process.
4
Support commercial production
Translate the validated approach into production while supporting technical documentation, quality requirements, supply and ongoing application performance.
Bring us your process, target texture, and finished-product requirements.
Explore technical support →
Related Expertise
Support beyond gelatine supply
Explore the technical, quality and, formulation capabilities available to support your HydroLux® application.
Frequently asked questions
HydroLux® Gelatine FAQs
Answers to some of the practical questions customers ask when selecting, testing, and sourcing gelatine.
What is HydroLux® Gelatine?
HydroLux® is Branwell’s range of bovine and porcine gelatine grades for food, nutrition and pharmaceutical applications. Individual grades are selected according to source, functional performance, processing requirements and finished-product specification.
What is the difference between bovine and porcine gelatine?
The primary distinction is the animal source, which can influence dietary suitability, certification requirements and market acceptance. Functional performance depends on the exact grade, so gel strength, viscosity, clarity and processing behaviour should be assessed rather than selecting by source alone.
What does Bloom strength mean?
Bloom strength is a standard measurement of gel strength under defined testing conditions. A higher Bloom value generally indicates a stronger gel, but the correct grade also depends on concentration, viscosity, setting behaviour and the texture required in the finished product.
Is gelatine suitable for vegetarian or vegan products?
No. Gelatine is derived from animal collagen and is therefore unsuitable for vegetarian or vegan products. Branwell can also advise on plant-derived hydrocolloids and alternative gelling systems where required.
What is the difference between gelatine and collagen peptides?
Gelatine retains functional gelling, foaming and stabilising properties. Collagen peptides are further hydrolysed into smaller peptides and are generally used within nutrition and wellness formulations rather than for gel formation. Branwell supplies collagen peptides under the LuxElite® brand.
What documentation and technical support are available?
Depending on the selected grade, documentation may include product specifications, certificates of analysis, traceability information, allergen declarations and relevant certifications. Our team can also support grade selection, formulation trials, processing evaluation and commercial scale-up.
Discuss your requirements
Let’s find the right HydroLux® gelatine for your application
Whether you need help selecting a bovine or porcine grade, achieving a specific texture or validating performance within your production process, our team is ready to discuss your requirements.