Hot Sale Gelatin Granular Powder
-
Price:
Negotiable
- minimum:
- Total supply:
-
Delivery term:
The date of payment from buyers deliver within days
-
seat:
Henan
-
Validity to:
Long-term effective
-
Last update:
2017-10-22 01:52
-
Browse the number:
126
+
Henan Boom Gelatin Co., Ltd.
- Contactaixin:
Mr. Anchao Yong(Mr.)
-
Email:
telephone:
-
Arrea:
Henan
Address:No. 96, Middle Of Hanghai Road, Zhengzhou, Henan, China 450006
- Website:
+
Skin Gelatin:
1 Origin: Skin, Bone
2 Jel-strength: 80~280 Bloomg
3 Viscosity: 30 min Mpa. S
4 Size: 8~80mesh
5 Cert: ISO, HACCP, Halal
SKIN GELATIN
The versatility of gelatin in the food industry makes it an ideal choice for confectionery, diary, 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 senstaion to low or non-fat products.
Gelatin in meat products such an 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 reply on it.
Gelatin contains 18 kinds of amino acids than human needs and has many incomparable characteristics in foodstuff as food additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.
Features:
1)Raw material: Fresh skin from healthy slaughtered cattle.
2)Manufacture process: Extraction, purification, concentration, polishing, filtration, drying, grinding, sifting and blending.
3)Scope of application: Carnivorous can, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli, ice cream, cake, drinks clarification, instant noodles, biopharmaceuticals, health food, yolk juice, beer clarifier, cheese, diary, vitamin nutrition base, etc.
1 Origin: Skin, Bone
2 Jel-strength: 80~280 Bloomg
3 Viscosity: 30 min Mpa. S
4 Size: 8~80mesh
5 Cert: ISO, HACCP, Halal
SKIN GELATIN
The versatility of gelatin in the food industry makes it an ideal choice for confectionery, diary, 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 senstaion to low or non-fat products.
Gelatin in meat products such an 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 reply on it.
Gelatin contains 18 kinds of amino acids than human needs and has many incomparable characteristics in foodstuff as food additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.
Features:
1)Raw material: Fresh skin from healthy slaughtered cattle.
2)Manufacture process: Extraction, purification, concentration, polishing, filtration, drying, grinding, sifting and blending.
3)Scope of application: Carnivorous can, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli, ice cream, cake, drinks clarification, instant noodles, biopharmaceuticals, health food, yolk juice, beer clarifier, cheese, diary, vitamin nutrition base, etc.
| ITEMS | STANDARD | RESULT | METHODS |
| COLOR | LIGHT YELLOW OR YELLOW OR PALE YELLOW |
LIGHT YELLOW | --------------------- |
| ODOUR | NORMAL | NORMAL | --------------------- |
| TASTE | NORMAL | NORMAL | ------------------------ |
| TEXTURE | DRIED GRANULES OR POWDER | GRANULES | ------------------------ |
| JELLYSTRENGTH | 250± 10 BLOOM. G | 253 BLOOM. G | 6.67% AT 10° C FOR 18HOURS |
| VISCOSITY | 60MPS ± 5MPS | 62MPS | 6.67% AT 60° C AMERICAN PIPETTE |
| MOISTURE | < 13% | 11.1% | 24 HOURS AT 550° C |
| ASH CONTENT | < 2% | 1.7% | COLORIMETRIC |
| TRANSPARENCY | > 300MM | 400MM | 5% SOLUTION AT 40° C |
| PH VALUE | 4.0-6.5 | 5.5 | SOLUTION 6.67% |
| SULPHUR DIOXIDE | < 50MG/KG | 5MG/KG | DISTILLATION-LODOMETRY |
| HEAVY METAL (Pb) | < 40MG/KG | 1.8MG/KG | ATOMIC ABSORPTION |
| ARSENIC | < 1MG/KG | 0.32MG/KG | ATOMIC ABSORPTION |
| PEROXIDE | < 10MG/KG | 5MG/KG | ATOMIC ABSORPTION |
| CONDUCTIVITY | PASS | PASS | SOLUTION 6.67% |
| TURBIDITY | PASS | PASS | SOLUTION 6.67% |
| INSOLUBLE | < 0.2% | 0.1% | SOLUTION 6.67% |
| TOTAL PLATE COUNT | < 1000/G | 285/G | EUR. PH |
| E. COLI | ABS/25G | ABS/25G | ABS/25G |
| CLIPBACILLUS | ABS/10G | ABS/10G | EUR. PH |
| SALMONELLA | ABS/25G | ABS/25G | EUR. PH |
