Bovine Gelatin

Hydrolyzed Bovine Gelatin is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone. The Gelatin molecule is made up of Amino Acids joined together by Amide Linkages in a long molecular chain.

Guaranteed complete traceability through selection of suppliers.

Multiple uses.

State of the art labs.


Invented almost a century ago, gelatin-based tender-tablets stay one of the maximum relied on shipping systems for current-day prescribed drugs.

High quality capsule packaging.

Reliable and efficient shipping systems.

Long term life

Edible Gelatin

Edible gelatin is used in myriad of eatable products such as jams, desserts, pet food, fish gelatin and many more edibles.

Large range of uses.

Stable against food acids

Neutral in taste and odour.

Bone Meal

Effectively available proteins were tested as renewable flocculants, and their movements were in comparison to that of anionic PAM, a common, business flocculant that calls for the coaddition of a calcium ion supply.

Available in powder form.

Multiple uses including food for pets.

High quality coaddition calcium ion supply.

Bovine Collagen Peptide

Collagen peptide is a white odourless powder, neutral in taste and easily soluble in cold liquids. The collagen peptide is made by hydrolysis process from type I collagen.The same collagen as that found in human bones and skin.It is a natural product containing more than 94 % protein (on a dry weight basis), contains 18 amino-acids, including 8 out of 9 essential amino-acids.

No precipitation or floculation in liquid applications.

Stable against food acids

Neutral in taste and odour.

Di-Calcium Phosphate

Dicalcium phosphate is the calcium phosphate with the method CaHPO₄ and its dihydrate. The “di” prefix inside the not unusual call arises because the formation of the HPO₄2– anion includes the removal of two protons from phosphoric acid, H₃PO₄.

Top quality manufacturing labs.

Multiple uses.

Experienced scientists.

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