Neutral bovine gelatine
Of bovine origin and Halal-suitable. Same neutrality and 260 Bloom. A good option when you need a gelatine that is not of porcine origin.
View neutral bovine gelatineRAIAN Guide
Neutral gelatine: what it is, what it is for and how to use it
Neutral gelatine is a colourless, tasteless gelatine that adds texture and consistency to desserts and preparations without changing their flavour. In this guide we explain what it is, what 260 Bloom means, the differences between bovine and porcine neutral gelatine, and how to hydrate and use it step by step.
What it is
A gelatine with no flavour or colour.
Neutral gelatine is obtained from animal collagen and usually comes as a powder or in sheets. Its name "neutral" comes from the fact that it adds no flavour or colour: it only does its job of gelling, adding body and setting the texture of a preparation.
This makes it a very versatile ingredient in baking and cooking: it lets you set mousses, build cold cakes, make homemade jellies or achieve glossy glazes while keeping the recipe's original flavour intact.
260 Bloom
What the Bloom grade means.
The Bloom grade is the measure that indicates the strength or gelling power of a gelatine. The higher the number, the firmer and more consistent the result.
A 260 Bloom neutral gelatine, like RAIAN's, sits at a high value: ideal when you want firm textures, clean cuts and a professional finish. As it gels strongly, you will normally need less than with lower-Bloom gelatines.
How to use it
How to hydrate and use neutral gelatine.
Four simple steps to add powdered neutral gelatine to your preparations.
- 1
Hydrate
Sprinkle the powdered neutral gelatine over cold water (about 5 times its weight in water) and let it absorb for a few minutes until it swells.
- 2
Dissolve
Gently heat the mixture or add it to a hot liquid without letting it boil, stirring until it is fully dissolved and clear.
- 3
Combine
Add the dissolved gelatine to the rest of the preparation while it is still warm, mixing evenly to distribute it well.
- 4
Chill
Chill the preparation (in the fridge) for as long as your recipe indicates. The gelatine firms up as the temperature drops.
Uses
What neutral gelatine is for.
- Mousses and foams with body.
- Panna cotta, bavarois and flans.
- Cold cakes and no-bake cheesecakes.
- Homemade fruit or infusion jellies.
- Mirror glazes and glossy coatings.
- Fillings, creams and preparations that need texture.
Bovine or porcine
Which version to choose.
Neutral porcine gelatine
Of porcine origin, the classic choice in baking. Also neutral and 260 Bloom for firm textures.
View neutral porcine gelatineFrequently asked questions
Common questions about neutral gelatine.
Does neutral gelatine have a flavour?
No. Neutral gelatine is colourless and tasteless: it gels and adds texture without altering the flavour or colour of the preparation, which is why it works for both sweet and savoury recipes.
What does 260 Bloom mean?
The Bloom grade measures gelling strength. The higher it is, the firmer the gelatine sets. 260 Bloom is a high value, designed for firm textures and professional-level results.
What is the difference between bovine and porcine neutral gelatine?
Technically they do the same job and both are neutral. The difference is the origin of the collagen. RAIAN's bovine neutral gelatine is Halal-suitable; the porcine one is the classic choice for baking. The choice depends on your preferences or dietary needs.
How do you hydrate powdered neutral gelatine?
Sprinkle it over cold water (about 5 times its weight in water), let it absorb for a few minutes and then dissolve it in a hot liquid without boiling. Add it warm to the rest of the preparation and chill.
How much neutral gelatine should I use?
It depends on the recipe and the firmness you want. Always follow the amounts stated in your recipe and adjust them to your taste. As it is 260 Bloom it gels strongly, so you usually need less than with lower-Bloom gelatines.
Is neutral gelatine suitable for vegetarians or vegans?
No. Gelatine is obtained from animal collagen, so it is not suitable for vegetarian or vegan diets. Plant-based alternatives such as agar-agar or pectin are usually used, although their behaviour and texture are not identical.
How is neutral gelatine stored?
In a dry, cool place protected from light, with the package well closed after each use and below 30 °C. Well stored, it keeps its gelling power intact.
RAIAN catalogue
Ready to get started?
Check RAIAN's neutral gelatine product pages or discover recipes to make the most of them.