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Tel: +86-5925622425

Fax:+86-5925627447

E-mail: eric@gelken.cn

Skype: ericmaxiaoji

Wechat/wahtsapp:+8613515967654

 

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EDIBLE GELATIN

EDIBLE GELATIN

Edible Gelatin:

 

Edible Gelatin is a protein that is extracted from fresh beef skin and bone. It is a yellowish gelatin granular or powder. Soluble in water, odorless. Pharmaceutical Gelatin is classified by Jelly Strength(Bloom80-260).

 

 

Edible gelatin is extracted from animal hide/bone,it is widely used in food industry, such as candy,dessert, ice cream,jelly,yogurt production,juice,ham and soy source etc. 

 

 

 

☆ Edible Gelatin is pure protein.    
☆ Edible Gelatin is harmless natural ingredient.
☆ Edible Gelatin is an important material for food industry.


Applications:

 

Function 

Bloom 

Type 

Viscosity 

Dosage(in CP) 

Gelatin gums

* gelatin agent

* texture

* elasticity

180-260

A/B

Low-high

6-10%

Wine gums  (gelatin+starch)

* gelatin agent

* texture

* elasticity

100-180

A/B

Low-medium

2-6%

Chewable sweets       (fruit chews, toffees)

* aeration

* chewability

100-150

A/B

Medium-high

0.5-3%

Marshmallows           (deposited or extruded)

* aeration

* stabilization

* gelling agent

200-260

A/B

Medium-high

2-5%

Nougat

* chewability

100-150

A/B

Medium-high

0.2-1.5%

Liquorice

* gelatin agent

* texture

* elasticity

120-220

A/B

Low-medium

3-8%

Coating               (chewing gum-dragees)

* film forming

* binding

120-150

A/B

Medium-high

0.2-1%

Gelatin Dessert

* gelling agent

* texture

180-260

A/B

Medium-high

1.5-3%

Yogurt

* prevents

* syneresis

* texture

* thickening

* gelling agent

200-250

A/B

Medium-high

0.1-1%

Aerated desserts (mousse types)

* stabilization

* texture

* aeration

180-240

A/B

Medium-high

0.3-2%

Pudding and Creams

* texture

* thickening

* gelling agent

200-240

A/B

Medium-high

0.2-2%

Soft and melted cheese

* texture

* stabilization

180-240

A/B

Medium-high

0.1-0.3%

Ice Creams

* texture

* stabilization

100-200

A/B

Medium-high

0.2-1.0%

Icings

* thickening

* gelling agent

220-280

A/B

Low-medium

0.5-1.0%

Hams

* meat binding

200-250

A/B

Medium

Q.S.

Aspics

* gelling agent

* texture

150-280

A/B

Medium-high

3.5-18%

Canned meat

* texture

250-280

A/B

Medium-high

1.5-3%

Corned beef

* meat binding

250-280

A/B

Medium-high

1.5-3%

Pies (Pates)

* covering

* stabilization

180-250

A/B

Medium-high

1.5-3%

Frozen cooked meat

* meat binding

200-240

B

Medium-high

0.5-3%

 


Certificate of Analysis:

Test Criterion:GB—6783—94

Physical and Chemical Items

 

1.  Jelly Strength (6.67%) 

80-260bloom

2.  Viscosity (6.67%  60℃)  

30-40mps

3.The viscosity loss 6.67% 60℃ 24Hours ≤

≤20%

4.  Mesh

4-80mesh

5.  Moisture

≤14%

6.  Ashes(650℃)

≤2.0%

7.  Transparency (5%, 40°C) mm

≥400mm

8.  PH  (1%)  35℃

5.5-6.5

9.  Transmittance 450

≥50%

10. Transmittance 620

≥85%

10. Arsenic  (AS)

≤1ppm

11.Chromium

≤2ppm

12. Heavy Metals

≤50ppm

13. Iron

≤30ppm

14. Zinc

≤30ppm

15. Crease Content

≤0.1%

16. SO2

≤40ppm

17. Insoluble substance in water

≤0.1%

18. Total  Bacteria  Count≤

≤1000 cfu/g

19. Escherichia coli

Negative/25g

20. Salmonella

Negative/25g

 

 


Packages:

25 kg/bag. Woven poly/kraft paper bag outside and water-proof plastic bag inside.

16 Metric Tons to a 20 foot container, 25 Metric Tons to a 40 foot container.