| Customization: | Available |
|---|---|
| CAS No.: | 9000-70-8 |
| Formula: | Gelatin |
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Brief:
Gelatin is a collagen protein extracted from fresh animal skin and bone through more than ten processes, such as classification, degreasing, rinsing, neutralization and hydrolysis. It is light colorless to light yellow flake or powder granular powder, odorless and tasteless. It contains 18 kinds of amino acids necessary for human body. It is used in food industry as excipient, thickener and beer as clarifier. It is an additive widely used in food industry.
| Gelatin | ||
| Physical and Chemical Items | ||
| Jelly Strength | Bloom | 150-250Bloom |
| Viscosity (6.67% 60°C) | mpa.s | 2.8-4.5 |
| Viscosity Breakdown | % | ≤10.0 |
| Moisture | % | ≤14.0 |
| Transparency | mm | ≥500 |
| Transmittance 450nm | % | ≥50 |
| 620nm | % | ≥70 |
| Ash | % | ≤2.0 |
| Sulfur Dioxide | mg/kg | ≤30 |
| Hydrogen Peroxide | mg/kg | ≤10 |
| Water Insoluble | % | ≤0.2 |
| Heavy Mental | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Microbial Items | ||
| Total Bacteria Count | CFU/g | ≤1000 |
| E.Coli | MPN/g | Negative |
| Salmonella |
Negative |
|
Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but its popularity is also attributable to its gelling, foaming, stabilizing, texturing, binding and emulsifying functionalities.
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