How to Select the Right Gelatin for Softgel Manufacturing
Selecting the right gelatin is one of the most critical decisions in softgel manufacturing. The quality and characteristics of gelatin directly determine capsule integrity, stability, production efficiency, and ultimately, the bioavailability of the active ingredients. A poorly chosen gelatin can lead to leakage, brittleness, poor sealing, inconsistent dissolution, and costly production delays. This guide outlines the key factors to consider when sourcing gelatin for your softgel production.
1. Understand Gelatin Types: Type A vs. Type B
Gelatin is classified into two main types based on the manufacturing process, each with distinct properties:
Type A Gelatin – Produced through an acid pretreatment process, primarily from porcine skin or connective tissue. It has a lower pH and generally lower viscosity compared to Type B. Type A is commonly used in applications requiring clarity and faster setting.
Type B Gelatin – Produced through an alkaline (lime) pretreatment process, mainly from bovine hides or bones. It has a higher pH, higher viscosity, and produces stronger gels with less leakage. The processing time is significantly longer—up to several weeks.
Property
Type A
Type B
Raw Material
Primarily porcine skin
Bovine hides or bones
Extraction Method
Mild acid pretreatment
Alkaline (lime) pretreatment
pH
Low (acidic)
High (alkaline)
Viscosity
Lower
Higher
Processing Time
Shorter (days to a week)
Longer (up to weeks)
Both types are used in softgel manufacturing, and in many cases, a blend of Type A and Type B gelatin can be used to achieve the desired balance of properties.
2. Evaluate Key Specifications
Bloom Strength (Gel Strength)
Bloom strength measures the firmness of the gelatin gel and is a critical parameter for softgel performance. For softgel capsules, medium Bloom gelatins—typically in the range of 150–200 grams—are commonly used. Higher Bloom values result in firmer capsules, while lower values produce more flexible shells. The right Bloom strength depends on the target capsule characteristics, fill formulation, and process requirements.
Viscosity
Viscosity affects the flow behavior of the gel mass and its film-forming properties. Gelatin with appropriate viscosity ensures smooth ribbon formation, proper sealing, and consistent fill weight. Studies show that gelatin types with higher molecular weight and viscosity form seals less readily, increasing the risk of leakage and poorly shaped softgels. For softgel applications, selecting a gelatin with balanced viscosity—typically with viscosity below about 4.2 mPa·s for certain formulations—is essential for defect-free production.
PH
PH affects the stability and compatibility of the gelatin with the fill formulation. Both Type A and Type B gelatins are used in softgel manufacturing, and the choice often depends on the specific requirements of the active ingredient and fill composition.
3. Consider Source Material and Consumer Preferences
Gelatin sources include bovine, porcine, and fish. Each source carries different considerations:
Bovine Gelatin – Widely used, with strong and durable consistency. Requires TSE/BSE documentation verifying species and geographic origin.
Porcine Gelatin – Offers excellent gelling properties and smooth texture. The preferred choice for many applications, though market considerations may apply.
Fish Gelatin – Suitable for Halal, Kosher, and certain dietary preference markets. Offers a lighter, more flexible alternative with lower Bloom values (typically 160–200 Bloom) and different gel point characteristics.
Vegetarian/Plant-Based Alternatives – Made from starch, carrageenan, pullulan, or pectin, these address the growing vegan and clean-label market segments, though they come with different processing requirements and performance characteristics.
4. Regulatory and Supplier Qualification
Sourcing pharmaceutical-grade gelatin requires rigorous supplier qualification. A compliant gelatin supplier should provide:
Certificate of Analysis (CoA) – Lot-specific values for Bloom strength, viscosity, moisture, pH, heavy metals, and microbiological quality.
TSE/BSE Declaration – For bovine and porcine gelatin, confirming species, geographic origin, and compliance with relevant regulations.
Country-of-Origin Certificate – Verifies raw material sourcing for traceability and regulatory submissions.
Allergen Declaration – Formal statement confirming allergen status under relevant regulations.
Current Certifications – Look for GMP compliance, ISO 9001, ISO 22000, and relevant industry certifications. For pharmaceutical applications, suppliers should meet standards aligned with regulatory expectations.
5. Assess Functional Properties for Your Specific Formulation
The ideal gelatin for one product may be unsuitable for another. Key functional properties to evaluate include:
Film-Forming Capability – The gelatin must produce films with appropriate mechanical strength, elasticity, and uniformity for reliable capsule formation and sealing.
Solubility and Dissolution – The gelatin shell must dissolve efficiently in the gastrointestinal tract to ensure proper release of active ingredients.
Cross-Linking Resistance – Certain fill formulations containing reactive components (e.g., aldehydes, certain lipids) can cause gelatin cross-linking during storage, leading to tough, insoluble shells. Gelatin with the correct molecular weight distribution can help mitigate this risk.
Foaming Control – Gelatin with reduced foaming properties increases the amount of gel mass that can be prepared efficiently and reduces deaeration time and costs.
Conclusion
Selecting the right gelatin for softgel manufacturing is a multi-dimensional decision that requires balancing technical specifications, regulatory compliance, source considerations, and formulation-specific performance requirements. Partnering with a reputable supplier who can provide comprehensive documentation, technical support, and consistent quality is essential for successful production. A well-chosen gelatin not only ensures defect-free capsules but also enhances production efficiency and product stability throughout the shelf life.
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