Ingredients

Gelatin origin

Gel strength

(Bloom)

Viscosity

(mPa.s)

Transmission(%)

450nm

620nm

Oil phase

Bovine bone,

Bovine skin,

Pork skin,

Fish skin

140-170

3.0-4.3

≥50

≥70

Suspension phase

160-190

3.5-4.3

≥50

≥70

High Density phase

150-180

3.3-4.3

≥50

≥70

Product

Gelatin origin

Gel Strength

(Bloom)

Viscosity

(mPa.s)

Transmission(%)

450nm

620nm

Hard capsules

Bovine bone,

Bovine skin,

Pork skin,

Fish skin

210-260

4.0-5.0

≥70

≥90

Tablets

190-210

2.4-3.4

≥50

≥70