Gelatin For Other Candy,China price supplier

gelatin is used to produce toffee, protein sugar, cotton candy, candy and other sweets also. Gelatin particles dissolve in water, they would attract each other, intertwined to form a complex network structure, and with the temperature drop and cohesion, so completely full of sugar and water within the voids in the gel, so that the soft candy can maintain a stable form, even if the load does not bear a greater deformation.

Stored in dry, draughty and cool place. Avoid being piled.

ITEMS	250-270	220-240	190-210	160-180	130-150	100-120
Jelly strenghth (6.67%, 10'C), Bloom g	260±10	230±10	200±10	170±10	140±10	110±10
Viscossity(6.67%,60'C),mPa·s	5.0-7.0	4.5-6.0	4.0-5.5	3.5-5.0	3.0-4.5	2.5-3.5
Englar Viscosity(15%,'E)	11.0-22.0	11.0-17.0	9.0-15.0	7.0-13.0	5.3-11	3.8-7.0
Viscosity Degradation(6.67%,37'C),%	≤6%	≤10%	≤10%	≤10%	≤5%	≤5%
Transparence(5%,40'C)	≥400	≥350	≥300	≥300	≥200	≥100
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%	≤14%	≤14%	≤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
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