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Edible Bulk Gelatin Powder
1.Reasonble price
2.Good Qualiy
3.Excellent Service
4.All certificates are avalable.
Gelatin's smoothness, flexibility, and ability to melt in the mouth make it a widely-used ingredient in jelly, chocolates, gum, and various other desserts. Because of its foaming properties and excellent surface tensile strength it is also used in marshmallows, toffee, and souffles. It also has strong adhesiveness and helps bind sausage and ham. Finally, gelatin finds its way into ice cream, clear juice, wine, and other diverse foods. Although the properties of edible gelatin differ by user and application, generally these gelatins have a gel strength of 80-200 Bloom, a viscosity of 20-40 mps, while in the case of Jelly or Marshmallows, gelatins over 200 Bloom are used.
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Product Specification |
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Physical and Chemical Items |
Food Grade |
Pharmaceutical Grade |
Industrial Grade |
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Jelly Strength (6.67% 10°C) |
100-220Bloom |
100-250Bloom |
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Jelly Strength (12.5%10°C) |
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≥170 |
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Viscosity (6.67% 60°C)mps |
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≥60 |
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(12.5% 60°C)mpa.s |
≥2.0 |
≥1.8 |
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(15% 40°C )ºE |
≥5 ºE |
≥5 ºE |
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The viscosity break down % 40°C24(hour) |
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≤10% |
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PH (1%) 40°C |
4.5--7 |
4.0-6.5 |
4.5--7 |
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Moisture |
≤14% |
≤14% |
≤16% |
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Ashes(600°C) |
≤2.0% |
≤2.0% |
≤2.5% |
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Clarity 5% |
≥50mm 5% |
≥50mm 5% |
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Sulphur dioxide |
≤50mg/kg |
≤50mg/kg |
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Arsenic (AS) |
≤1.0mg/kg |
≤0.8mg/kg |
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Heavy Metals |
≤50mg/kg |
≤50mg/kg |
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Insoluble substance in water |
0.20% |
0.20% |
0.50% |
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Microbial Tests |
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Total Bacteria Count(cfu/g) |
≤1000 |
≤1000 |
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Escherichia coli (in10g) |
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Salmonella ( in 25g) |
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Sense |
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Particle Size: |
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8Mesh-60Mesh |
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Apperance: |
Light yellow or yellow |
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Smell: |
no peculiar smell |
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Packing: |
Poly Bag Inner, Woven Bag outer, 25KGS per bag |
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Origin: |
Free of B.S.E. Disease and from herds that do not present any case officially proved of B.S.E. Virus until now. |
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Handling and Storage |
Store in a cool dry place. Do not get in eyes, on skin, on clothing, wash thoroughly after handling |
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Quality guaranteed period: |
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2 Years |
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