| ≥1 piece |
CAS No.: 9000-70-8Other Names: gelatine; Gelfoam; Puragel,gelatinMF: C6H12O6EINECS No.: 232-554-6FEMA No.: N/APlace of Origin: China (Mainland)Type: ThickenersBrand Name: FOODCHEMModel Number: Food gradeAppreance: YELLOW OR YELLOWISH GRANULARPH: 5.5-7.7Particle size: 5- 120 MESHPurity: 100%
Packaging & Delivery
Packaging Details: 25kg/bag
Delivery Detail: Prompt shipment
Specifications
Product: Gelatin
QC: Haccp,Kosher,Hala,Iso
Formular:C6H12O6
Appearance Yellow or yellowish granular
Viscosity (6.67%) 37m
Gelatin Powder is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle 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.
Specifications
Items Specifications
Appearance Yellow or yellowish granular
Jelly strength (6.67%) 120 - 260 bloom (as per need)
Viscosity (6.67%) 30- 48
Moisture ≤16%
Ash ≤2.0%
Transparency (5%) 200- 400mm
pH (1%) 5.5- 7.0
So2 ≤50ppm
Insoluble material ≤0.1%
Arsenic (as) ≤1ppm
HEAVY METAL (as PB) ≤50PPM
Total bacterial ≤1000cfu/ g
E.coli Negative in 10g
Salmonella Negative in 25g
Paticle size 5- 120 mesh (as per need
Details
Uses
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.
Service we provide:
1. before shipment, free sample for test
2. Packing as your request, with photo before shipment
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