Gelatin with jelly strength from 80 to 280 bloom are free of added colors, flavors, preservatives, and chemical additives.
Gelatin is a generally recognized as a safe (CRAS) food. Gelatin`s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels. In addition, gelatin is relatively unaffected by ionic strength and is stable over a broad PH range.
Gelatin is preferred in many applications for its clarity and bland flavor,such as confectionary, dairy products, jellies, coatings and icings, meat products, etc..
Gelatin with jelly strength from 80 to 280 bloom are free of added colors, flavors, preservatives, and chemical additives.
Gelatin is a generally recognized as a safe (CRAS) food. Gelatin`s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels. In addition, gelatin is relatively unaffected by ionic strength and is stable over a broad PH range.
Gelatin is preferred in many applications for its clarity and bland flavor,such as confectionary, dairy products, softgels & soft capsules, jellies, coatings and icings, meat products, etc..
Our factory have been specializing in producing gelatin since 1992.
Gelatin with jelly strength from 80 to 280 bloom are free of added colors, flavors, preservatives, and chemical additives.
Gelatin is a generally recognized as a safe (CRAS) food. Gelatin`s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels. In addition, gelatin is relatively unaffected by ionic strength and is stable over a broad PH range.
Gelatin is preferred in many applications for its clarity and bland flavor,such as confectionary, dairy products, jellies, coatings and icings, meat products, etc..
Characters:
Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3.
Character:
1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life.
3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
Usage:
(1) It can be directly mixed well with flour for use.
(2) Put this product into warm water at about 70 with 1:6 to get paste shaped substance, then for further processing.
Recommended Addition Amount:
For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011.
Technical index :
Item Specification
Total Monoglyceride content % 90.0
Free acid(Calculated by stearic acid) % 2.5
Iodine value 4.0
Melting Point () 60.0-70.0
60.0-70.0 0.0001
Heavy Metals Calculated by Pb% 0.0005
Packaging
Package in craft paper bags with moisture proof inside, Net weight:25KG/bag
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.
Characters:
White powder or flake solid which is easily soluble in oils and hot grease, insoluble in cold water and can be dispersed in hot water.
Applications:
It has emulsifying, stabilization, dropping viscocity, control grease crystallization,resist starch aging, increase the gas-holding function.
(1) Used in watery cream, and its stable, homogeneous, fine and smooth.
(2) Used in meat products, avoid the water and oil separation.
(3) Used in various grease, improve the compatibility of water and oil, avoid the water and oil separation.
(4) Increase the dough toughness and gas-holding function, improve the construction, increase the bakery volume
Usage and dose
(1) Put this product into warm water at about 60 to get paste shaped substance, then use it as the suitable scale.
(2) Used into watery cream, the max. dose is 5g/Kg, for others foods, can be used as the request.
Packaging
Aluminized bag vacuum packing with nitrogen inside,
20kg/carton(5kg/bag*4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
We manufacture food packaging materials with Japanese capital and technology.
We mainly produce packaging bags and automatic packaging films such as sandwiches, sushi, rice balls and burger.
japan.China. South Korea. US. Vietnam. We have a wide range of delivery, such as Russia.
Products to offer are packaging bags (sandwiches, rice balls, sushi, burger) used in supermarkets, convenience store stores, and cafes.
Mass production to products for factory (sandwich, rice balls, sushi-burger) are also available.
Application:
1. A sour taste food additive, used in manufacture of jelly and many of fruit base food
2. Name: Hydrozybutanedioic acid, english name: Malic acid, molecular formula: C4H6O5
3. Keep the juice natural flavor and color perfect, a new additive for health drink
4. It is balanced tiredness and strengthen liver, kidney and heart function
5. It has strengthen digest, reduce bad cholesterol, keep natural pressure and blood sagar level and make skin smooth, moist
6. White powder or crystal pellet, and have malic acidsoftness smell without anything extitant smell
7. Applied for: Fruit-juice, red wine, acidophilus milk, ice butterfat, vinegar and soft-sugar etc
Characters:
Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3.
Character:
1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life.
3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
Usage:
(1) It can be directly mixed well with flour for use.
(2) Put this product into warm water at about 70â?? with 1:6 to get paste shaped substance, then for further processing.
Recommended Addition Amount:
For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011.
Technical index :
Item Specification
Total Monoglyceride content % â?¥90.0
Free acid(Calculated by stearic acid) % â?¤2.5
Iodine value â?¤4.0
Melting Point (â??) 60.0-70.0
60.0-70.0 â?¤0.0001
Heavy Metalsï¼?Calculated by Pbï¼?% â?¤ 0.0005
Packagingï¼?
Package in craft paper bags with moisture proof inside, Net weight:25KG/bag
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.
Feature:
1. Same applicability as fresh yeast but same shelf life as instant dry yeast.
2. Recommended for frozen dough process.
Type: High Sugar/ Low Sugar
Shelf Life: 24 months at -18 C.
White Granulated Powder
Stevia
Items Total: Reb A Sweet
Ra97 more than 97% more than 97% 350-400X
Ra95 more than 95% more than 95% 350X
Ra80 more than 95% more than 80% 320-340X
Ra60 more than 95% more than 60% 300-320X
Ra40 more than 90% more than 40% 240X
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