| ≥1 piece |
1.Name:Protein gelatin
2.Material:100% pure bovine skin or bone
3.Certificate:COH,HALAL,KOSHER
Protein gelatin
The versatility of gelatin in the food industry makes it an ideal choice for Confectionery, dairy, desserts, bakery, cereal, and meat products.
In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity.
In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products.
Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice. As an important ingredient, gelatin desserts, marshmallows, icings, frozen treats and bakery glazes will rely on it.
Gelatin contains 18 kinds of amino acids that human needs and has many incomparable characteristics in foodstuff as food additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.
The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery, cereal, and meat products. In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity. In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products. Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice. As an important ingredient, gelatin desserts, marshmallows, icings, frozen treats and bakery glazes will rely on it.
Gelatin contains 18 kinds of amino acids that human needs and has many incomparable characteristics in foodstuff as food additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.
Protein gelatin
| Product Specification | ||||
| Physical and Chemical Items | Food Grade | Pharmaceutical Grade | Industrial Grade | |
| Jelly Strength (6.67% 10°C) | 100-220Bloom | 100-250Bloom | ||
| Jelly Strength (12.5%10°C) | ≥170 | |||
| Viscosity (6.67% 60°C)mps | ≥60 | |||
| (12.5% 60°C)mpa.s | ≥2.0 | ≥1.8 | ||
| (15% 40°C )ºE | ≥5 ºE | ≥5 ºE | ||
| The viscosity break down % 40°C24(hour) | ≤10% | |||
| PH (1%) 40°C | 4.5--7 | 4.0-6.5 | 4.5--7 | |
| Moisture | ≤14% | ≤14% | ≤16% | |
| Ashes(600°C) | ≤2.0% | ≤2.0% | ≤2.5% | |
| Clarity 5% | ≥50mm 5% | ≥50mm 5% | ||
| Sulphur dioxide | ≤50mg/kg | ≤50mg/kg | ||
| Arsenic (AS) | ≤1.0mg/kg | ≤0.8mg/kg | ||
| Heavy Metals | ≤50mg/kg | ≤50mg/kg | ||
| Insoluble substance in water | 0.20% | 0.20% | 0.50% | |
| Microbial Tests | ||||
| Total Bacteria Count(cfu/g) | ≤1000 | ≤1000 | ||
| Escherichia coli (in10g) | ||||
| Salmonella ( in 25g) | ||||
| Sense | ||||
| Particle Size: | 8Mesh-60Mesh | |||
| Apperance: | Light yellow or yellow | |||
| Smell: | no peculiar smell | |||
| Packing: | Poly Bag Inner, Woven Bag outer, 25KGS per bag | |||
| 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. | |||
| Handling and Storage | Store in a cool dry place. Do not get in eyes, on skin, on clothing, wash thoroughly after handling | |||
| Quality guaranteed period: | 2 Years | |||
| CAS No.: |
9000-70-8
|
Other Names: |
protein gelatin
|
MF: |
C102H151O39N31
|
| EINECS No.: |
232-554-6
|
Place of Origin: |
Fujian China (Mainland)
|
Type: |
Emulsifiers,Nutrition Enhancers,Stabilizers,Thickeners
|
| Brand Name: |
Gelken/OEM
|
Model Number: |
SF12233
|
Name: |
protein gelatin
|
| Color: |
White
|
Jelly Strength: |
80~260
|
Viscosity: |
30~60mpas
|
| Granule size: |
4~40mesh
|
Material: |
100% pure bovine skin or bone
|
Application: |
candy, dairy, desserts, bakery
|