| ≥1 piece |
Edible skin gelatin:
1) ISO, HACCP, Halal CER
2) Jel-strength: 80~260 Bloom
3) Viscosity: 2.5~6.0 Mpa.S
4) Size: 8~60 mesh
Edible skin gelatin specification:
| Item | Unit |
| ||||
| Jelly strength | (6.67%, 10°C) Bloom g ≥ | 280 | 240 | 220 | 200 | 160 |
| Viscosity | (15%, 40°C) 0 E≥ | 18 | 16 | 14 | 12 | 10 |
| (6.67% 60°C) maps ≥ | 5.6 | 5.3 | 5.0 | 4.5 | 4.0 | |
| (6.67%, 60°C)mps ≥ | 58 | 53 | 47 | 43 | 38 | |
| Viscosity Degradation | (6.67%, 37°C)% ≤ | 10 | 10 | 15 | 15 | 20 |
| Moisture | (105°C) % ≤ | 10 | 12 | 12 | 14 | 14 |
| Ash | (650°C) % ≤ | 0.8 | 0.8 | 1.0 | 1.0 | 1.5 |
| Transparency | (5%, 40°C) mm ≥ | 300 | 260 | 220 | 200 | 180 |
| PH | (1%, 35°C) | 4.0-6.5 | ||||
| SO 2 | ppm ≤ | 30 | 30 | 50 | 50 | 100 |
| Heavy Metal | ppm ≤ | 20 | 20 | 30 | 30 | 50 |
| Arsenic | ppm ≤ | 0.5 | 0.5 | 0.6 | 0.6 | 0.8 |
| Insolubles | % ≤ | 0.1 | 0.1 | 0.1 | 0.1 | 0.2 |
| Total Bacterial | cfu/g ≤ | 400 | 400 | 500 | 500 | 1000 |
| Colibacillus and Salmonella | 0 | |||||
Edible Skin gelatin Detailed description:
1) Raw material: made of healthy bone chips and slaughtered cattle/pig skin
2) Our manufacture process: extraction, purification, concentration, polishing filtration, drying, grinding, sifting and blending
3) Gelatin which contains 18 kinds of amino acids human need has many incomparable characteristics in foodstuff as Food Additive such as gelatinize, stabilizer, thickener, foamer, and swelling agent
4) Applications: ice cream, frozen meat, sausage, salad, pudding, instant noodles, health food, yolk juice, beer clarifier, cheese and dairy.
| CAS No.: |
9000-70-8
|
Other Names: |
GELATINE
|
MF: |
C102H151O39N31
|
| EINECS No.: |
232-554-6
|
FEMA No.: |
3385
|
Place of Origin: |
Henan China (Mainland)
|
| Type: |
Chewing Gum Bases,Emulsifiers,Stabilizers,Thickeners
|
Brand Name: |
HAIJIAO
|
Color: |
colorless or faintly yellow
|
| Smell: |
odorless
|
Form: |
granules or powder
|
Purity: |
98%
|
| Quality guaranteed period: |
two years
|