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Gelatin from porcine skin

high gel strength, suitable for microbiology

CAS Number:
EC Number:
MDL number:

biological source


Quality Level






high gel strength

shelf life

limited shelf life, expiry date on the label


available only in EU

ign. residue



≤15% loss on drying


450 nm, ≥85%
620 nm, ≥95%


4.0-6.0 (25 °C, 67 mg/mL in H2O)


5.10-5.80 mPa.s

gel strength

240-270 g Bloom (67 mg/ml water)
280-320 g BloomAOAC


H2O: 67 mg/mL at 50 °C, slightly hazy, faintly yellow
H2O: 67 mg/mL at 60 °C

anion traces

chloride (Cl-): ≤2000 mg/kg

cation traces

Ca: ≤2000 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤10 mg/kg
Cu: ≤50 mg/kg
Fe: ≤50 mg/kg
K: ≤500 mg/kg
Mg: ≤500 mg/kg
Mn: ≤5 mg/kg
Na: ≤1000 mg/kg
Ni: ≤5 mg/kg
Pb: ≤5 mg/kg
Zn: ≤10 mg/kg



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This product is recommended for use as a cell culture substratum at 1-5 μg/cm2 or 0.5-50 μg/mL. The optimal concentration does depend on cell type as well as the application and research objectives.

Gelatin has been used in many applications. It has use in coating cell culture to improve attachment of cells, being added to PCR to stabilize Taq DNA, as a blocking reagent in Western blotting, ELISA, and immunochemistry, and as a component of media for species differentiation in bacteriology. As a biocompatible polymer, it has used as a delivery vehicle for release of active biomolecules and in generation of scaffolds for tissue engineering applications. In the pharmaceutical industry, geltan can be used as a suspending and encapsulating agent, among other applications.


Gelatin is a heterogeneous mixture of water-soluble proteins of high average molecular masses, present in collagen. Proteins are extracted by boiling the relevant skin, tendons, ligaments, bones, etc. in water. Type A gelatin is derived from acid-cured tissue. Type B is derived from lime-cured tissue.


Dry gelatin, when stored in airtight containers at room temperature, will remain unchanged for many years. When heated at 100°C in the presence of air, it swells becomes soft and disintegrates to a carbonaceous mass with evolution of pyridine bases and ammonia.

Preparation Note

This product is derived from porcine skin. Gelatin is soluble in hot than in cold water. It is practically insoluble in most organic solvents such as alcohol, chloroform, carbon disulfide, carbon tetrachloride, ether, benzene, acetone, and oils. The Bloom number, determined by the Bloom gelometer, is an indication of the strength of a gel formed from a solution of the known concentration. The Bloom number is proportional to the average molecular mass. Bloom numbers of porcine skin Gelatin vary from 90 to 300 g. This product has a gel strength of 250.

Storage Class Code

13 - Non Combustible Solids



Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Certificate of Analysis

Certificate of Origin

Busk Jr., G.C.
Food Technology, 38, 59-59 (1984)
Kozlov, P.V., and Burdygina, G.I.
Polymer, 24, 651-651 (1983)
Nur Cebi et al.
Food chemistry, 277, 373-381 (2018-12-07)
Gelatin is widely used in gummy candies because of its unique functional properties. Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined with chemometrics analysis such as hierarchical cluster analysis (HCA) (OPUS Version 7.2 software), principal
Na Rae Han et al.
Biochemical and biophysical research communications, 436(3), 413-417 (2013-06-12)
Poor understanding of the differentiation of mesenchymal stem cells (MSCs) has resulted in a low differentiation yield, and has hindered their application in medicine. As a solution, priming MSCs sensitive to signaling, thus stimulating differentiation into a specific cell lineage
Louise Clemmesen et al.
Ugeskrift for laeger, 175(9), 576-578 (2013-04-24)
This article describes the production of a low-cost training phantom for ultrasound guided invasive procedures of peripheral and central veins and presents a video of the process. The phantom can be adapted for use with other ultrasound techniques. It is

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