Gelatin(Beef,Pork & Fish based)
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.
|Appearance||Yellow or yellowish granular|
|Gel Strength (6.67%)||200 +/- 10|
|Viscosity (6.67%,60℃)||3.5- 5.5|
|Transparency (5%, mm)||300 Min|
|SO2||40 mg/kg Max|
|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|
1. Confectionery; Gelatin Dessert;
2. Dairy Products and Desserts;
3. Meat and Fish, Aspics, Sauces.