Stabilisers And Emulsifiers Gelatin
Color: Yellow or White granular/ powder. Material: fish maw, fish skin, etcâ?¦ Jelly strength: 200 +-10 bloom. Moisture: 15% max. Size: 8 mesh. Viscosity: 3.5-5.5 mPa.s Ash: 2% max. pH: 4.5-6.5. SO2: 50 mg/kg. Lead (Pb): 2 mg/kg. Arsenic (As): 1 mg/kg. Chromium (Cr): 2 mg/kg. Heavy metals: < 50 mg/kg. Total bacterial: < 1000 cfu/g. Salmonella, E.coli: Not detected.
Product Name: Gelatin 120bloom "Type: Food Additives CAS No.: 9000-70-8 AUCO No.: 386 Packing: 25kg bag" Items Standard Identification A&B Pass Jelly Strength 6.67%10 C 110-130bloom g Viscosity 6.67%60 C 2.0-4.0mPa Viscosity-Breakdown 6.67% 37 10% Transmission Wave length 450nm 30% Transmission Wave length 620nm 50% Transparency (5%) 00mm Moisture Content 12.0% Ashes Content 2.0% PH Value 5.0-7.0 Conductivity 1.5mS/cm Insoluble Particles 0.1% Particle Size 30mesh Colour Yellow-Light Yellow Reducing Substances (SO2) 30mg/kg Residual Hydrongen Perxide H2O2 10mg/kg Heavy Metals(Pb) 50mg/kg Arsenic (As) 0.8mg/kg Chromium Cr 2mg/kg Lead Pb 1.5mg/kg Iron Fe 30mg/kg Zinc Zn 30mg/kg Total Bacteria Count 1000cfu/g Coliform 3MPN/g Yeast and Mould 100cfu/g E.Coli Negative Salmonella Negative Staphylococcus aureus Negative Listeria monocytogenes Negative
Gelatin Type: Food Additives Origin: China CAS No.: 9000-70-8 AUCO No.: 386 Packing: 25kg bag
Gelatine Sodium Potential Functions: Animal Feed & Nutrition Beverages Food Pet Foods Potential Functions: Emulsifier Hydrocolloid Stabilizer Thickener Potential Applications: Alcoholic Drinks Meat, Fish & Poultry Snack Foods Confectionary Non-Alcoholic Drinks Supplements Dressings & Sauces Pet Food Joint Care Ready Meals
Gelatin is extracted from collagen and is a high molecular weight protein composed of *8 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin. Gelatin can absorb ***0 minutes of water and if heated, it enters a sol state. Upon cooling, it enters a gel state.It is widely used in many aspects. Food grade gelatin Food grade gelatin which contains *8 kinds of amino acids human need has many incomparable characteristics in foodstuff as food additive such as jelly, stabilizer, thickener, foamer, and swelling agent that is widely used in candy, ice cream, cake, and the production of all kinds of dairy and frozen food
Gelatin, without fixed structure and relative molecular weight, is partially degraded by collagen in animal skin, bone, muscle membrane, muscle and other connective tissues and becomes white or pale yellow, translucent, microglossy flakes or powders. Is a colorless, odorless, non-volatile, transparent hard amorphous substance, soluble in hot water, insoluble in cold water, but can slowly absorb water expansion and softening, gelatin can absorb the equivalent of 5-10 times the weight of water. It is a common thickener. Application: Gelatin can be divided into food, photographic and industrial uses. Edible gelatin as a thickening agent is widely used in the food industry to add jelly, food coloring, premium gummies, ice cream, dry cool, yogurt, frozen food, etc. In the chemical industry is mainly used as bonding, emulsification and high-grade cosmetics and other raw materials. Gelatin can also be used as vermicelli to make it stronger.
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