High Quality Bovine Gelatin
Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide, bones, and fish scales are normally used for the production of the gelatin. Gelatin can absorb 5-10 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.
Product Details
Product Description
Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide, bones, and fish scales are normally used for the production of the gelatin. Gelatin can absorb 5-10 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 which contains 18 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 can absorb 5-10 times of water and if heated, it enters a sol state. After cooling, it enters a gel state. Because of its special properties, gelatin is used in many foods industries.
Specification Of Gelatin For Food Industries
|
ITEMS |
STANDARD |
|
Jelly Strength |
50-350 Bloom.g |
|
Viscosity |
Min 1.5 mPa.s |
|
Moisture |
≤13% |
|
Ash Content |
≤2% |
|
Transparency |
≥85% |
|
Ph Value |
4.0-6.5 |
|
Sulphur Dioxide |
≤30 ppm |
|
Peroxide |
≤10 mg/kg |
|
Conductivity |
≤150 μs/cm |
|
Insoluble |
≤0.2% |
|
Heavy Metal |
≤10 mg/kg |
|
Arsenic |
≤1 mg/kg |
|
Chromium |
≤2 mg/kg |
|
Total Plate Count |
≤1000 cfu/g |
|
E. Coli |
Not Detected |
|
Clip bacillus |
Negative |
|
Salmonella |
Negative |
Physical and Chemical Items
|
Name |
Food grade gelatin |
|
Jelly strength |
120-300 Bloom |
|
Ingredients |
Gelatin from Beef Skin or Bone |
|
Characteristics |
This product is powder or chip which pale yellow or yellow in color, translucent with light glossy, this product is dissolved in hot-water and also in the acetic acid or glycerin with water in hot mixture, undissolved in ethanol, chloroform or ethyl ether. |
|
Component and Properties |
The protein which composes gelatin contains 18 kinds of amino-acids, in which 7 kinds are necessary for human being. |
|
Application |
Edible gelatin as a thickening agent widely used in the food industry added, such as jelly, food coloring, advanced fudge, ice cream, dry vinegar, yogurt, frozen food and so on. |
|
Instruction |
It requires soaking in cold water for several hours before using the gelatin ( to avoid producing a large amount of bubbles when heated and hard lump which is not completely expansion), after completely expansion then separates heating water, the glue concentration should control at 70°C below. It can be used only after the completely dissolved. |
|
Package |
Kraft paper bag with inner food grade p.p.bag., 25kg/bag. |
|
Storage Instructions |
In clean, Moisture-proof, airy place. Avoid the open air keeping. Guard against damp, be heated, expose to the sun. |
Application
Gelatin is usually extracted from bovine, pig, and fish. Gelatin for recipe use comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. It is widely used as nourishment additive, and found in most gummy candy, as well as other products such as marshmallows, gelatin desserts, and some ice creams, dips, and yogurts.
About Edible Gelatin
Gelatin is pale yellow, unscented, flavorless, hydrolyzed and granular. Gelatin is extracted from bovine hides/bones, and it is a high molecular weight protein (without fat and cholesterol) composed of 18 amino acids. With 80-320 bloom jelly strength, 8-60 mesh and viscosity 1.0-5.0mpa.s. And it's widely used in food industries and pharmaceutical industries.
Edible Gelatin Application
Gummy candy, marshmallows, ham, yogurt, wine and juice fining, jelly, jelly bean, pastilles, caramels, toffees, licorice, cheese products, mousses, desserts, sour cream, canned products.
Gummy Candy: 200-280 bloom
Marshmallow: 220-260 bloom
Yogurt: 160-220 bloom
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