Food Grade Gelatin 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.
Food Grade Gelatin 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.
Product Description Specifications Usage: Food additive 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.
S. No. Item No. S. No. Item No. 1 Banana Ripe BG 7 Strawberry BG 2 Banana Munch OB 8 Tutty Fruity BG 3 Bubble Gum Compd. 9 Tutty Fruity NPl 4 Mixed Fruit BG 999 10 Black Current BG 5 Pineapple BG 999 11 Raspberry BG No 1 6 Spearmint BG 999 12 Orange 999
Feature: 1. Improve Bread Taste. 2. Recommended for Frozen Dough Process. Type: High Sugar/ Low Sugar Shelf Life: 45 days at 0-4 C
Feature: 1. Yeast & Bread improver combined. 2. Convenient to use. Type: High Sugar/ Low Sugar Shelf Life: 24 C
Feature: 1. Yeast & Bread improver Combined. 2. Convenient to use Type: High Sugar/ Low Sugar Shelf Life: 24 months.
Feature: 1. Consistent Quality Fast fermentation. 2. Excellent Oven Spring. 3. Wide Application. 4. Long Proofiing tolerance. Shelf Life: 24months.
Feature: 1. Consistent Quality, Fast fermentation. 2. Excellent Oven Spring. 3. Wide Application. 4. Long Proofiing tolerance. Shelf Life: 24months.
Feature: Increase bread volume, improve crisp of bread crust. Dosage: 0.05% Shelf Life: 18 months.
Feature: 1. Specially designed for sweet frozen dough. 2. Suitable for longer shelf life dough. 3. improve dough texture. Dosage: 0.5-2% Shelf Life: 18 months.
Sucralose CAS: 56038-13-2 Molecular Formular: C12H19C13O8 Assay: 98%-102% White Powder FCCX, USP39, E955, BP & EP Stardard.
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
CAS: 4075-81-4 Assay: more than 99% Water content: less than 0.3% Loss on drying less than 9.5% Meet standard HG2921-1999 and E282.
CAS: 137-40-6 Chemical Formula C3H5O2Na Assay: 99%-100.5% Loss on drying less than 1.0% Meet HG2922-1999 and E281 standard.
White Powder Assay NLT95% Moisture 4.5% FCC, GB/T2328 Standard.
Feature: Make the Dough easy to handle, increase bread volume, improve texture, extend shelf life. Dosage: 0.2%-0.6% Shelf Life: 18 months.
Feature: Strengthen gluten, increase bread volume, improve texture. Dosage: 0.5% Shelf Life: 18 months.
