| | Edible gelatin
Uses: gelatinizer, stabilizer, thickener, foamer, swelling agent
Application:meat, ice cream, frozen meat, salad, pudding, frosting, yolk juice, beer clarifier, cheese and dairy, sausage, cracker, cold drink, soft adhesive powder Properties | | | | A grade | B grade | C grade | | 1 grade 2 grade 3 grade | 1 grade 2 grade 3 grade | 1 grade 2 grade 3 grade | | moisture % ≤ | 12 | | | coagulate strength (12%H 2 O, 6.67%) Bloom.g ≥ | 240 220 200 | 180 160 140 | 120 100 80 | | viscosity(6.67%60) mpa.s ≥ | 9.5 8.0 6.5 | 6.0 5.0 4.5 | 3.5 3.0 2.5 | | Engler viscosity(12%H 2 O, 15%40) E ≥ | 20 18 16 | 14 12 10 | 8 7 6 | | transparency (5%40) mm ≥ | 280 230 200 | 200 150 130 | 80 50 50 | | ash ≤ | 1.0 1.0 1.0 | 2.0 2.0 2.0 | 2.0 2.0 2.0 | | water insoluble matter % ≤ | 0.2 | 0.2 | 0.5 | | PH | | | viscosity degradation (6.67%, 37) ≤ | 10 | 10 | 14 | | sulfur dioxide,mg/kg ≤ | 30 30 40 | 80 100 100 | 150 150 160 | | Cr , mg/kg ≤ | 0.5 0.5 1.0 | 1.0 1.0 2.0 | 2.0 2.0 2.0 | | As, mg/kg ≤ | 1.0 1.0 1.0 | 1.0 1.0 1.0 | 1.0 1.0 1.2 | | heavy metal as Pb,mg/kg ≤ | | | coliform group (GB4789-3), piece/50g ≤ | 20 | 20 | 100 | | total count of bacteria colonies(GB4789-2) piece/g ≤ | 10 3 | 10 3 | 10 3 | | salmonella | | |