Gelatin(Beef,Pork & Fish based)
Introduction
Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin.
Gelatin can absorb 5-10 times of water and if heated,it enters a sol state. Upon cooling, it enters a gel state.
Specification
| Items | Standards | ||
| Appearance | Yellow or yellowish granular | ||
| Gel Strength (6.67%) | 200 +/- 10 | ||
| Viscosity (6.67%,60℃) | 3.5- 5.5 | ||
| Transparency (5%, mm) | 300 Min | ||
| Ash | 2% Max | ||
| SO2 | 40 mg/kg Max | ||
| pH | 4.5- 7.0 | ||
| H2O2 | 10 mg/kg Max | ||
| Water Insolubles | 0.1% Max | ||
| Chromium | 2 mg/kg Max | ||
| Arsenic | 1 mg/kg Max | ||
| Total Heavy Metals | 50 mg/kg Max | ||
| Total Plate Count | 10000 cfu/g | ||
| E.coli | Netative in 5 g | ||
| Salmonella spp. | Netative in 10 g | ||
| Pathogenic Bacteria | Netative in 25 g |
Applications
1. Confectionery; Gelatin Dessert;
2. Dairy Products and Desserts;
3. Meat and Fish, Aspics, Sauces.
4. Clarification
