Detailed Product Description
Features:
(1)gelatin is made of bovine bone or skin.it is consists of 90% collagen and 18 types of amino acid.
(2)Gelatin specification(6.67%): 40~260bloom
JELLY STRENGTH (6.67%) | 40-95 | 100-120 | 120-140 | 150-170 | 170-190 | 190-210 | 210-230 | 240-260 |
VISCOSITY (mps/6.67%) | 15-28 | 28-36 | 37-42 | 40-45 | 46-55 | 48-60 | 48-68 | 50-75 |
ENGLER | 2-4.5 | 5-7.4 | 8-9.8 | 10-11.4 | 12-15 | 12-18 | 12-20 | 12-25 |
TRANSPARENCY (mm) | 200-400 | 200-400 | 200-400 | 200-400 | 250-400 | 300-400 | 350-400 | 400-480 |
ASH CONTENT (%) | 0.65-1 | 0.7-0.9 | 0.7-0.9 | 0.7-0.9 | 0.7-0.9 | 0.7-0.8 | 0.7-0.8 | 0.7-0.8 |
MOISTURE (%) | 10.5-12 | 10.5-12 | 10.5-12 | 10.5-12 | 10.5-12 | 10.5-12 | 10.5-11 | 10.5-11 |
PH | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 |
SULPHUR DIOXIDE (mg/kg) | ≤60 | ≤60 | ≤60 | ≤60 | ≤60 | ≤50 | ≤50 | ≤50 |
AS (mg/kg) | ≤0.8 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
HEAVY METAL (mg/kg) | ≤ 30 | ≤ 30 | ≤ 30 | ≤ 30 | ≤ 30 | ≤20 | ≤20 | ≤20 |
TOTALBACTERIAL | ≤200 | ≤200 | ≤200 | ≤200 | ≤200 | ≤200 | ≤100 | ≤100 |
COLIBACILLUS | NO | NO | NO | NO | NO | NO | NO | NO |
SALMONELLA | NO | NO | NO | NO | NO | NO | NO | NO |
(3) USES:
Gelatin for Food use | Bloom of gelatin | viscosity | Function | Dosage (in CP) |
Wine gums (gelatin+starch) | 100~180 | Low- medium | Gelling agent Texture elasticity | 2~6% |
Marshmallows (deposited or extruded) | 200~260 | Medium-high | Aeration Stabilization Gelling agent | 2~5% |
Gelatin gums | 180~260 | Low-high | Gelling agent Texture elasticity | 6~10% |
Chewable sweets(fruit chews,toffees) | 100~150 | Medium-high | Aeration chewability | 0.5~3% |
Nougat | 100~150 | Medium-high | chewability | 0.2~15% |
liquorice | 120~220 | Low- medium | Gelling agent Texture elasticity | 3~8% |
Coating chewinggum-dragees | 120~150 | Medium-high | Film forming binding | 0.2~1% |
