Edible Gelatin
Appearance:Granule
Color:Light yellow
Color:Light yellow
Product
- Specifications
- Details
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Appearance |
Granule |
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Color |
Light yellow |
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Jelly strength (6.67%,10°C) Bloom g |
250 |
240 |
220 |
200 |
180 |
160 |
140 |
120 |
100 |
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Viscosity (15%, 40°C) |
16 |
15 |
14 |
13 |
12 |
11 |
10 |
8 |
6 |
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Viscosity (6.67%, 60°C), Mpa·s |
4.8 |
4.7 |
4.6 |
4.4 |
4.2 |
4.0 |
3.8 |
3.6 |
3.4 |
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Viscosity (12.5%, 60°C), Mps> |
250 |
241 |
238 |
225 |
220 |
187 |
180 |
150 |
145 |
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Protein (N*5.55) g/100g |
84-90% |
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Moisture |
8-15% |
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Sulphur dioxide(mg/kg) ≤ |
100 |
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Ash % |
1.0-2.0 |
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PH |
4.0-7.0 |
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As(mg/kg) ≤ |
1.0 |
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Heavy metal(mg/kg) ≤ |
50 |
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Insoluble substance in water % ≤ |
0.2 |
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Microbiological data |
|
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Total Bacterial |
<1000 cfu/g |
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Salmonella |
Absent in 25g |
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E. coli |
<10 cfu/g |
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Package |
Max.25kg net drum with inner liner |
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Shelf Life |
Two Year |
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Application
Gelatin is an ingredient that is high in protein, fat free, cholesterol free and low in calories.
This makes it invaluable in the processing of many other food products.
In food
Gelatin is widely used as texture stabilizer, and gelling agent in food production such as gelatin dessert, jellies, candy,
pudding, sausage, ham, bean vermicelli, ice cream, cake and cheese.
In beverage and dairy products
Gelatin can be also used as thickener, texture stabilizer in beverage and dairy products such as low-fat yogurt,
milk, fruit milk, salad, drinks clarification, yolk juice, beer clarifier and wine brewing.
In pharmaceutical
Gelatin can be used for weight loss and for treating osteoarthritis, rheumatoid arthritis, and brittle bones (osteoporosis).
Some people also use it for strengthening bones, joints, and fingernails. It is also the key ingredient in the production of
soft and hard shell gelatin capsules to make them easy to swallow.
