Chicken Gelatine Powder 240–310 Bloom

Source and Origin

Our chicken gelatine is manufactured in Taiwan, with the raw materials also sourced from Taiwan, ensuring full traceability and consistent quality throughout the supply chain.

Bloom Strength

With a bloom value of 240–310, this is a high-strength gelatine that produces a firm, stable set. Higher-bloom gelatines like this one require smaller quantities than lower-bloom alternatives to achieve the same gelling effect, making it both cost-effective and efficient in use.

Allergen Information

Chicken gelatine is free from the most common allergens associated with other gelatines. It contains no fish, no pork, and no beef, making it suitable for a wide range of dietary preferences and religious requirements where pork or beef gelatines are unsuitable.

Quality and Compliance

A premium-grade ingredient that fully complies with EU and UK food legislation, manufactured to stringent food safety and hygiene standards.

Understanding Bloom

The word “bloom” has two meanings when working with gelatine — one refers to a preparation technique, and the other to gelling strength.

Bloom as gelling strength:

Bloom is the standard measurement of a gelatine’s setting power. Values range from around 90 Bloom (the weakest) up to 300 Bloom (the strongest). Our 240 Bloom powder sits in the high-strength range, delivering a firm, reliable set while still being versatile enough for a wide variety of recipes. Higher-bloom gelatines require smaller quantities to achieve the same setting effect, making them both economical and efficient in use.

Bloom as a preparation step:

“Blooming” also refers to the process of softening gelatine in cold liquid before use, which is essential for a smooth, lump-free result.

How to Use Chicken Gelatine Powder

Using gelatine isn’t an art — it’s more of a science. Follow a few simple rules and you’ll achieve excellent results every time:

•       Weigh the gelatine powder carefully, as quantities matter

•       Soak (bloom) the powder in 3 to 4 times its own weight of cold water or other cold liquid, and leave it for at least 30 minutes

•       Warm the bloomed mixture gently, either over a double boiler or in short bursts in the microwave, until it becomes a clear liquid

•       Add the dissolved gelatine to your recipe and combine thoroughly

Important: Never allow gelatine to boil, and never dissolve it in boiling water. Excessive heat will damage the protein structure and noticeably reduce its setting strength.

For more detail on the blooming process, please see our dedicated guide, “Blooming Gelatine.”

Versatility and Applications

Chicken gelatine is an excellent all-purpose gelling agent that can be used as a direct, one-to-one replacement for beef, pork, or fish gelatine in virtually any recipe. Typical applications include:

•       Desserts, mousses, jellies, and panna cottas

•       Marshmallows, gummies, and other confectionery

•       Aspics, terrines, and chaud-froids

•       Glazes, savoury preparations, and meat products

•       Dairy products such as yoghurts and set creams

•       Pharmaceutical and nutraceutical capsules

Use as a Clarifier

One of chicken gelatine’s distinctive advantages is its effectiveness as a clarifying agent. It can be used to produce beautifully clear stocks, consommés, wines, and glazes by binding to suspended particles and proteins, which can then be easily strained or filtered out — a valuable property for both classical cuisine and modern gastronomy.

Performance Characteristics

Chicken gelatine exhibits a noticeably higher gelling and melting point than mammalian gelatines such as beef or pork. This makes it particularly well-suited to:

•       Warm climates, where set stability is important

•       Applications requiring a firmer bite or longer shelf life

•       Products that may be exposed to mild warmth during handling or display

•       Recipes where a stronger, more resilient set is desired

Flavour Profile

It delivers a clean, neutral flavour that does not interfere with the taste of the finished dish, allowing other ingredients to shine through.

Comparison with Other Gelatines

Compared with fish gelatine, chicken offers a significantly firmer set and higher melting point. Compared with pork or beef, it performs similarly in most culinary uses but with a slightly higher setting temperature, giving improved heat stability. As with any change in gelatine source, small adjustments to quantity may be needed to fine-tune the final texture.

Storage and Handling

Store in a cool, dry place away from direct sunlight and strong odours. Once opened, keep the product tightly sealed to protect it from moisture and to preserve its gelling strength.

Explore the Range

Loving our Chicken gelatine? Take a look at our Beef, Pork and Fish gelatines too — each with its own distinctive properties and ideal applications. Beef and Marine Collagen powder are also available