| ≥1 piece |
| Packaging Details | 25kg/bag Bulk gelatin |
|---|---|
| Delivery Time | Prompt |
Gelatin
|
Brand
|
Product
|
Source
|
Gel Strength
|
|
FOODCHEM
|
Gelatin
|
Fish
|
140 +/- 10 Bloom
|
|
Fish
|
300 +/- 10 Bloom
|
||
|
Fish
|
250 +/- 10 Bloom
|
||
|
Fish
|
200 +/- 10 Bloom
|
||
|
FoodGela 12B
|
120 +/- 10 Bloom
|
||
|
FoodGela 12P
|
120 +/- 10 Bloom
|
||
|
FoodGela 14B
|
140 +/- 10 Bloom
|
||
|
FoodGela 14P
|
140 +/- 10 Bloom
|
||
|
FoodGela 16B
|
160 +/- 10 Bloom
|
||
|
FoodGela 16P
|
160 +/- 10 Bloom
|
||
|
FoodGela 18B
|
180 +/- 10 Bloom
|
||
|
FoodGela 18P
|
180 +/- 10 Bloom
|
||
|
FoodGela 20B
|
200 +/- 10 Bloom
|
||
|
FoodGela 20P
|
200 +/- 10 Bloom
|
||
|
FoodGela 22B
|
220 +/- 10 Bloom
|
||
|
FoodGela 22P
|
220 +/- 10 Bloom
|
||
|
FoodGela 24B
|
240 +/- 10 Bloom
|
||
|
FoodGela 24B
|
240 +/- 10 Bloom
|
||
|
FoodGela 24P
|
240 +/- 10 Bloom
|
||
|
FoodGela 26B
|
260 +/- 10 Bloom
|
||
|
FoodGela 26P
|
260 +/- 10 Bloom
|
||
|
FoodGela 28B
|
280 +/- 10 Bloom
|
||
|
FoodGela 28P
|
280 +/- 10 Bloom
|
||
|
FoodGela 30B
|
300 +/- 10 Bloom
|
||
|
FoodGela 30P
|
300 +/- 10 Bloom
|
||
|
Industrial Grade
|
120 Bloom
|
||
|
Industrial Grade
|
200 Bloom
|
||
|
Tilapia’s scale and bone
|
120 +/-10 BLOOM
|
||
|
Tilapia’s scale and bone
|
140 +/-10 BLOOM
|
||
|
Tilapia’s scale and bone
|
200 +/-10 BLOOM
|
||
|
Pacakge
|
25 KG/BAG;
20mt 1*20GP; 25mt 1*40gp; 16mt with pallet; |
||
|
Shelf life
|
2 years
|
||
Gelatin(or Gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside beef skin (hide) and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing Gelatin or functioning in a similar way are called Gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, Gelatin dessert, and some ice cream and yogurt. Household Gelatin comes in the form of sheets, granules, or powder.
Bovine gelatin 220(+/-) Bloom Specification
| ITEM | STANDARD |
| Appearance | Yellow or White granular/powder |
| Jelly strength (6.67%, bloom) | 220 +/- 10 |
| Viscosity (6.67%, mPa.s) | 3.5- 5.5 |
| Moisture (%) | ≤ 15 |
| Ash (%) | ≤ 2.0 |
| Transparency (5%, mm) | ≥ 400 |
| pH (1%) | 4.5- 6.5 |
| SO2 (%) | ≤ 50 mg/kg |
| Insoluble material (%) | ≤ 0.1 |
| Lead (Pb) | ≤ 2 mg/kg |
| Arsenic (As) | ≤ 1 mg/kg |
| Chromium (Cr) | ≤ 2 mg/kg |
| Heavy metals (as Pb) | ≤ 50 mg/ kg |
| Total bacterial | ≤ 1000 cfu/ g |
| E.coli/ 10g | Negative |
| Salmonella/ 25g | Negative |
| Paticle size | As per need |
Gelatin Application
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain Gelatin are Gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Eggs in aspicGelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer.Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of Gelatin.