ice cream for gelatin,China JINJIAN price supplier

Detailed introduction to Ice cream for gelatin:

ice cream for gelatin consists of 18 types  of amino acid and 90% collagen. It has good performances in surface activity, viscidity and impact absorption, widely used in foodstuff, such as freezing meat, can and candy, sausage and ice cream. Our factory has the whole set of closed stainless steel breaking plant

Technical Standard :

Item	Unit
Jelly Strength	(6.67%, 10°C) Bloom g ≥	220	180	160	120	100
Viscosity	(15%, 40°C) °E ≥	14	12	10	8	5
	(6.67% 60°C) mpas ≥	5.0	4.5	4.0	3.6	3.0
	(6.67%, 60°C)mps ≥	47	43	38	35	30
Moisture	(105°C) % ≤	12	14	14	16	16
Ash	(650°C) % ≤	1.0	1.0	2.0	2.0	2.0
Transparency	(5%, 40°C) mm ≥	300	200	160	120	100
pH	(1%, 35°C)	5.5-6.5
SO2	ppm ≤	50	50	100	100	150
Heavy Metal	ppm ≤	30	30	50	50	50
Arsenic	ppm ≤	0.6	0.6	0.8	1	1
Insolubles	% ≤	0.1	0.1	0.2	0.2	0.2
Total Bacterial	Entries/g ≤	500	500	1000	1000	1000
Colibacillus and Salmonella		0