Halal 150-180 bloom pharmaceutical grade gelatin powder for soft capsules,China price supplier

product details

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Product
Gel Strength (Bloom)
Viscosity (mPa.s6.67% 60℃）
Gelatin Content (%)
Gummy
200-280
2.4-3.6
6-10
Gum
140-160
2.0-2.8
10-15
Wine Gum
120-140
2.5-3.6
4-6
Marshmallow
240-260
2.8-3.6
3-6
Meringues
140-160
2.8-3.6
2-5
extruded aerated candy
120-140
3.0-4.2
3-7
chewy candy
140-160
2.8-3.6
0.5-3.0
caramels
140-160
2.8-3.6
0.2-1.0
Toffees
100-120
2.8-3.6
0.2-1.0
Aspic
200-240
Skin Jelly
120-160
Yogurt
160-180
2.4-3.6
0.2-2.0
Ice Cream
140-160
2.4-3.6
0.2-1.0
Pudding
140-160
2.4-3.6
0.2-2.0
Mousse
140-160
2.4-3.6
0.2-2.0
Desserts
140-160
2.4-3.6
0.2-1.0

10 Mesh
30 Mesh
50 Mesh

Color: yellowish white,transparent,black,brown Smell: odorless
Shape: granule or powder
Certs: halal,ISO,GMP.Health certificate,SGS
Jelly strength: 120 Bloom-300 Bloom
Mesh: 8-60 Mesh
Shelf life: two years
Packing: Packed in waterproof bag inside with kraft paper bag,or other as you request.
Application: meat, jelly , desert, candy, Ice Cream. etc Construction, Woodworking Construction, Fiber &
Garment, Footwear & Leather, Packing paintball / Booking adhesive /booking adhesive hardcover book/boxes making/
binding bookcover Jelly, Pudding, Cake, Yogurt, Ice Cream. etc
Advantage: Factory Direct High Quality With Cheap price

Gelatin or gelatine is a protein derived from animal collagen. 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 hydrolyzed form of collagen. It is found in most gummy candy, as well as other products such as
marshmallows, gelatin desserts, and some ice creams, pudding, and yogurts. Gelatin for recipe use comes in the form of sheets,
granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

Product Paramenters

Gelatin Introduce
Gelatin as a thickening agent is widely used in the food industry such as jelly, edible pigment, senior jelly, ice cream, dry vinegar, yogurt, frozen food, etc.

Gelatin is a hydrophilic colloid, has the nature of the protective colloid, can be used as the
hydrophobic colloid stabilizer, emulsifier.

Gelatin is also the ampholyte, therefore in the aqueous solution an be charged particles condensed into pieces, so it can be used as clarifying agent for liquor, alcohol.

Food Grade Gelatin
Gelatin as a thickening agent is widely used in the food industry such as jelly, edible pigment, senior jelly, ice cream, dry vinegar, yogurt, frozen food, etc.

Gelatin is a hydrophilic colloid, has the nature of the protective colloid, can be used as the
hydrophobic colloid stabilizer, emulsifier.

Gelatin is also the ampholyte, therefore in the aqueous solution an be charged particles condensed into pieces, so it can be used as clarifying agent for liquor, alcohol.

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Product	Gel Strength (Bloom)	Viscosity (mPa.s6.67% 60℃）	Gelatin Content (%)
Gummy	200-280	2.4-3.6	6-10
Gum	140-160	2.0-2.8	10-15
Wine Gum	120-140	2.5-3.6	4-6
Marshmallow	240-260	2.8-3.6	3-6
Meringues	140-160	2.8-3.6	2-5
extruded aerated candy	120-140	3.0-4.2	3-7
chewy candy	140-160	2.8-3.6	0.5-3.0
caramels	140-160	2.8-3.6	0.2-1.0
Toffees	100-120	2.8-3.6	0.2-1.0
Aspic	200-240
Skin Jelly	120-160
Yogurt	160-180	2.4-3.6	0.2-2.0
Ice Cream	140-160	2.4-3.6	0.2-1.0
Pudding	140-160	2.4-3.6	0.2-2.0
Mousse	140-160	2.4-3.6	0.2-2.0
Desserts	140-160	2.4-3.6	0.2-1.0