Bahari Pineapple Jelly

The combination of high-grade 220 Bloom bovine gelatin, buffered pH (strictly held at 3.2–3.4), and optimized soluble solids creates a stable cross-linked hydrogen-bonded protein network that eliminates syneresis (weeping) over 24 months.

No; the fruit profile is achieved using certified nature-identical aroma compounds completely free from proteolytic bromelain enzymes. This allows the bovine gelatin matrix to cross-link and remain fully intact without enzymatic breakdown.

A 100g portion provides approximately 60–65 kcal, consisting of 14g of digestible carbohydrates and 1.5g of pure collagen-derived protein from the gelatin matrix, with zero dietary fat and zero cholesterol.

Yes; dipping the glass jar into warm water for 5 to 10 seconds releases the contact film of gelatin. Running a thin, moistened spatula around the rim allows the jelly to slide out as a freestanding, glossy cylinder.

Once the vacuum seal is broken, the product must be refrigerated at 2–6°C and scooped exclusively with sanitized utensils. Under these conditions, it preserves textural and organoleptic freshness for up to 3 weeks.

Jars are housed in rigid 5-ply cartons (12 jars per carton) fitted with shock-absorbing honeycomb dividers and exterior heat-shrink wrapping. Pallets are secured using corner protectors and heavy stretch film to eliminate transit breakage.

Consignments are fulfilled under EXW, FCA border terminals, or FOB ports. Shipments are accompanied by batch COAs, international Halal verification, Iranian FDA Health Clearances, and authenticated Chamber Certificates of Origin.