| ≥1 piece |
Gelatin as a thickener and Stabilizer are widely used in yogurt and other Dairy Products among the colorless, odorless gelatin, and milk will not be any reaction at low temperatures directly into the gum, can be added gas treatment, the formation of multi-bubble low-density foam structure, with the proportion of milk to a variety of additions, making dairy products more smoothness of texture, taste pure.
| GELATIN FOR YOGURT AND OTHER DAIRY PRODUCTS PHISICAL&CHEMICAL ITEMS |
||||||
| ITEMS | EG220-240 | EG190-210 | EG160-180 | EG130-150 | EG100-120 | EG70-90 |
| Jelly strength(6.67%,10’C),Bloom g | 230±10 | 200±10 | 170±10 | 140±10 | 110±10 | 80±10 |
| Viscosity(6.67%,6O’C),mPa·s | 4.5-6.0 | 4.0-5.5 | 3.5-5.0 | 3.0-4.5 | 2.5-3.5 | 2.0-3.0 |
| Englar Viscosity(15%,’E) | 11.0-17.0 | 9.0-15.0 | 7.0-13.0 | 5.3-11 | 3.8-7.0 | 2.5-5.3 |
| Viscosity Degradation (6.67%,37’C)% | ≤10% | ≤10% | ≤10% | ≤5% | ≤5% | ≤5% |
| Transparency (5%,40’C) | ≥350 | ≥300 | ≥300 | ≥200 | ≥100 | ≥50 |
| pH (1.0%,35’C) | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 |
| Ash,% | ≤2% | ≤2% | ≤2% | ≤2% | ≤2% | ≤2% |
| Moisture,% | ≤14% | ≤14% | ≤13% | ≤13% | ≤13% | ≤13% |
| Insoluble Particles,% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% |
| SO2,mg/kg | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 |
| Arsenic,mg/kg | ≤1 | ≤1 | ≤1 | ≤1 | ≤1 | ≤1 |
| Heavy Metals(as Pb),mg/kg | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 |
| Particles(ASTM)Mesh | 8-80 | 8-80 | 8-80 | 8-80 | 8-80 | 8-80 |
| Microbial Items | ||||||
| Total Bacteria Count unit/g | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 |
| Escherichia.Coli,In 10g | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 |
| Salmonella,In 25g | Not Found | Not Found | Not Found | Not Found | Not Found | Not Found |