| ≥1 piece |
gelatin is an important raw material for gummi candy. gelatin with sweeteners, coloring and fragrance agent combination can be easily obtained to release a fresh scent and have different forms of transparent candy. Gelatin is very convenient to use to make candy. Gelatin can be dissolved in warm water at 60 'C and can be prepared into a concentration of up to 40% of the solution. Higher than room temperature, it does not happen Freezing, except to add some other of the Freezing agent.
| ITEMS | Bone | Skin | ||||
| EGB250-270 | EGB220-240 | EGB190-210 | EGS250-270 | EGS220-240 | EGS190-210 | |
| Jelly strenghth(6.67%, 10'C), Bloom g | 260±10 | 230±10 | 200±10 | 260±10 | 230±10 | 200±10 |
| Viscossity(6.67%, 60'C),mPa·s | 5.0-7.0 | 4.5-6.0 | 4.0-5.5 | 5.0-7.0 | 4.5-6.0 | 4.0-5.5 |
| Englar Viscosity(15%,'E) | 11.0-22.0 | 11.0-17.0 | 9.0-15.0 | 11.0-22.0 | 11.0-17.0 | 9.0-15.0 |
| Viscosity Degradation(6.67%, 37'C),% | ≥400 | ≥350 | ≥300 | ≥400 | ≥350 | ≥300 |
| Transparence(5%,40'C) | ≤5% | ≤5% | ≤5% | ≤6% | ≤10% | ≤10% |
| 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, % | ≤13% | ≤13% | ≤13% | ≤13% | ≤14% | ≤14% |
| 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 |
| 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 |