Being famous for Gelatin is a key ingredient to dessert jelly, which gives the popular dish its jellyness. Gelatin is great for boosting flavors and melting them deliciously in the mouth (which is one of the reasons why its such a popular ingredient in the food industry). In our factory ,we manufacture gelatin in two forms, which you may have noticed Powdered&Sheet (or leaf). Jelly Strength Bloom.g 220 Viscosity mpa.s 3 Transparency 65nm Wavelength 90% Ash ash 2 Moisture Content moisture content 12%
Stabilisers And Emulsifiers Gelatin
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.
1: Gelatin 80-280Bloom. 2: Light yellow granular or powder 3: Odor normal, taste normal, no black particle 4: High viscosity for producing hard capsule 5: Meet FDA, ISO, HACCP, HALAL, KOSHER and ICQ etc. 6: 6-60mesh
A Modified Starch for Water Holding and Freeze-Thaw Stability Lower Gelatinization Low-Temperature Stability Better Water Holding Capacity Texturing Agent Also act as a Binding agent Applications: * All types of Frozen foods, Ice cream cones Instant noodles, Wafers Ham, Sausages Chinese Dumplings Meat Balls, Cutlets, Chicken Finger, Nuggets, Popcorn Ready to Fry Minced meats / Mashed potato snacks, Veg Balls
"Moulding starch TS is Chemically modified acid treated tapioca starch which is a Vegan, Plant-based and Non-GMO based product. It is used to create and stabilize the mould shapes in the production of jellies and candies. It acts as a replacer of gelatin in gums and jellies manufacturing. "
Specifications: DE-CALCIFIED FISH SCALES Origin: Viet Nam Material: 100% Natural fish Scale Size: 0.5cm min Ash: 1% max Moisture 12 % max Impurities 0.3% Mold: No pH 5-7
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.
Gelatin is ideal for confectionery, such as gummies, marshmallows, chewy candies, because its melting at body temperature which gives it a wonderful mouthfeel. Gelatin is usually made from pig skins, bovine hides or beef and porcine bones. In our factory raw materials we collect are by-products of the meat industry, which helps to prevent wastage and is therefore considered sustainable and a part of the circular economy. Jelly Strength Bloom.g 250 Viscosity mpa.s 3 Transparency 65nm Wavelength 90% Ash ash Moisture Content moisture content 12%
Applications : As a Thickener and Stabilizer: FlaMas-MS-CWS-E1422 is cold water soluble. It can be used in foods as a Bulking agent, Binder, Thickener, and Stabilizer; provides medium smooth thickness & texture to the products like Ketchup, Chilli Sauce, Soy Sauce, Chocolate sauce, Canned foods, Baked Foods, Gravies, Yoghurt, Jelly, and Pudding. For Shear Applications: FlaMas-MS-CWS-E1422 has process tolerance; it is resistant to medium heat and shear. It has medium resistance against acids, sugar, and salt and freeze/thaw stability. It adds luster to the products, making them more appealing. It has high paste formation properties in cold water. For Gluten-Free Products: It can be used as a Gluten-Free substitute in various foods like infant foods, confectionery, Jelly type sweets, iced lollies, wine gums, yogurts, fruit-flavored fillings and batter mix to egg white mix.
The origin of fish scales is from deep sea, shallow sea and fresh water (rivers and lakes). The scales are washed multiple times with clean water and sun dried or machine dried. No chemicals are used. Moisture percentage controlling and packaging are monitored carefully. Our fish scales are mainly used in producing ossein or collagen peptide. We supply scales from below: tilapia (black/ red), seabass, snakehead. Product: Dried fish scale Function: used in producing ossein or collagen peptide. Color: White, yellow MOQ: 1 cont 20ft Moisture: 10% Max Impurities : 3% max
1: Gelatin 80-280Bloom. 2: Light yellow granular or powder 3: Odor normal, taste normal, no black particle 4: High viscosity for producing hard capsule 5: Meet FDA, ISO, HACCP, HALAL, KOSHER and ICQ etc. 6: 6-60mesh
FroSin-MS-CWS-E1420 is a Chemically modified Pre-gelatinized (Cold water soluble) maize based starch. It is Vegan, Gluten-Free, Plantbased and Non-GMO. Pre-gelatinized acetylated starch with increased dispersibility enhances the multiple functionalities of this starch in various food applications.
Candy gelatin , or dairy gelatin, Jelly, Mousse.
Modified Starch For Food Texturing We are offering Modified Starch for Food Texturing. It imparts better clarity, lower gelatinization and higher water holding capacity. It is appreciated for its stability at low temperatures and works well as a texturizing agent. Uses : Used in Food Industry
Modified Starch For Food Texturing We are offering Modified Starch for Food Texturing. It imparts better clarity, lower gelatinization and higher water holding capacity. It is appreciated for its stability at low temperatures and works well as a texturizing agent. Uses : Used in Food Industry
