Gelatin(Beef,Pork & Fish based)


  • Min.Order Quantity: 1000KGS
  • Supply Ability: 10000 MTs per Month
  • Port: Main Port of China
  • Payment Terms: L/C,D/A,D/P,T/T
  • Product Detail

    Product Tags

    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


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