Food Gelatine Food Grade Gelatin 160 Bloom Gelatin 220 Bloom

• CAS No.: 9000-70-8
• Formula: Gelatin
• EINECS: 232-554-6
• Certification: ISO
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: TNN2
• Shelf Life: >12 Months
• Resource: Natural
• Sample: Available
• Storage: Cool
• Time: >12months
• Grade: Food
• Transport Package: 25kg Bag
• Specification: 25kg bag, 1FCL=18mt
• Trademark: TNN
• Origin: China
• HS Code: 35030010
• Production Capacity: 9000mt/Year

Product Description

Product Description

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.

COA:

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.

Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginate, carrageenan and pectin, as well as sugars, corn syrups, edible acids and flavors - all popular within the confectionery sector.