| ≥1 piece |
1)high transparency and low heavy metal
2)high gelstrenth
3)high viscosity
gelatin 80-280Bloom.G
No special odor, no smell, no black particle.
High viscosity and high clarity
8-80mesh
1, Jelly strength: 80-280 Bloom
2, Viscosity: 2.5-6.0 Mpa.S
3, Size: 8-80mesh
Gelatin has always been and remains a healthy and safe food product for human consumption.
the Gelatin offer significant advantages over other hydrocolloids, it is a multi-talented ingredient. No other single hydrocolloid can match gelatin
Gelatin combines all the following characteristics in a single product:
Exemplary water binding characteristics.
Excellent foaming stability.
Viscosity modification.
Emulsifying properties.
Binding properties.
Elasticity.
Film forming properties.
Protein supplement.
Gelatin is trully remarkable in terms of its many functional properties in food applications.
| CAS No.: |
9000-70-8
|
Other Names: |
Gelatin
|
EINECS No.: |
232-554-6
|
| FEMA No.: |
3385
|
Place of Origin: |
Anhui China (Mainland)
|
Type: |
Chewing Gum Bases,Emulsifiers,Enzyme Preparations,Flavoring Agents,Nutrition Enhancers,Stabilizers
|
| Brand Name: |
TING KAI
|
color: |
colorless or pale yellow
|
smell: |
odorless
|
| form: |
granules or powder
|
grade: |
edible grade
|