Gelatin

Quantity Order:

Origin:

China

Payment Method:

Telegraphic Transfer (T/T)

CAS No.: 9000-70-8 EINECS: 232-554-6
Molecular Formula: C6H12O6 Molecular Weight: 110.05

Specification:
Medicine Gelatin:
Item Unit
Jelly Strength ( 6.67% , 10° C) Bloom g e 280 240 220 200 160
Viscosity ( 15% , 40° C) ° E e 18 16 14 12 10
( 6.67% 60° C) mpa• s e 5.6 5.3 5.0 4.5 4.0
( 6.67% , 60° C) mps e 58 53 47 43 38
Viscosity Degradation ( 6.67% , 37° C) % d 10 10 15 15 20
Moisture ( 105° C) % d 10 12 12 14 14
Ash ( 650° C) % d 0.8 0.8 1.0 1.0 1.5
Transparency ( 5% , 40° C) mm e 300 260 220 200 180
PH ( 1% , 35° C) 4.0-6.5
SO2 ppm d 30 30 50 50 100
Heavy Metal ppm d 20 20 30 30 50
Arsenic ppm d 0.5 0.5 0.6 0.6 0.8
Insolubles % d 0.1 0.1 0.1 0.1 0.2
Total Bacterial Entries/ g d 400 400 500 500 1000
Colibacillus and Salmonella 0

Edible Gelatin:
Item Unit
Jelly Strength ( 6.67% , 10° C) Bloom g e 220 180 160 120 100
Viscosity ( 15% , 40° C) ° E e 14 12 10 8 5
( 6.67% 60° C) mpa• s e 5.0 4.5 4.0 3.6 3.0
( 6.67% , 60° C) mps e 47 43 38 35 30
Moisture ( 105° C) % d 12 14 14 16 16
Ash ( 650° C) % d 1.0 1.0 2.0 2.0 2.0
Transparency ( 5% , 40° C) mm e 300 200 160 120 100
pH ( 1% , 35° C) 5.5-6.5
SO2 ppm d 50 50 100 100 150
Heavy Metal ppm d 30 30 50 50 50
Arsenic ppm d 0.6 0.6 0.8 1 1
Insolubles % d 0.1 0.1 0.2 0.2 0.2
Total Bacterial Entries/ g d 500 500 1000 1000 1000
Colibacillus and Salmonella 0

Bone Glue:
Item Unit Superfine grade First grade
Jelly Strength ( 10° C) Bloom gd 200 180
Viscosity ( 15% , 40° C) ° Ee 4.0 3.4
( 12.5% 60° C) mpa• s e 5.0 4.5
Moisture ( 105° C) % d 16 16
Ash ( 650° C) % d 2.5 3.0
pH ( 1% , 35° C) 5.5-7.0 5.5-7.0

Industrial Gelatin:
Item Unit
Jelly Strength ( 12.5% , 10° C) Bloom g e 420 380 300 180
Viscosity ( 15% , 40° C) ° E e 10 7 5 3
( 12.5% 60° C) mpa• s e 17 14 11 8
( 12.5% , 60° C) mps e 186 132 96 60
Moisture % d 15 15 16 16
Ash % d 2.0 2.5 2.5 3.0
Transparency ( 5% , 40° C) mm e 100 50 25 -
PH 5.5-7
Properties:
Applications:
1) Candy: Gelatin is mainly used to enhance flavor and taste of candies making use of its chewing-resistant property and softness
2) Swiss soft candy, QQ soft candy: to improve texture and taste making use of its chewing-resistant property and solubility in mouth.
3) Cotton candy: making use of emulsification property and churning process of Gelatin to produce air-cell swelling the candies bulk and produce candies with special types and flavors
4) Dragee: Gelatin making use of coagulation of gelatin to produce inclusion packed in sugar-coat and enhances candy texture and luster
5) Icy product: applying gelatin for icy products, such as ice cream, ice-lolly and ice bar, to enhance even emulsification ability, reduce solution speed of icy product and improve flavor and taste
6) Dairy food: for yoghurt, soft cheese and fresh butter, Gelatin could maintain wetness of structure
7) Desserts: advanced jellies are all made with gelatin to enhance taste and flavor
8) Meat: Gelatin are used for preparation of many dishes, such as Gelatin beef, corned beef, meat stuffing of boiled dumpling and stuffed bun, burger and all kinds of ham meat. Gelatin could enrich flavor of meat and enhance coagulation. Seasoning juice and frozen beef also need Gelatin to prevent coagulation and separation
9) Jam: for salad, chocolate catsup, cocoa catsup and peanut catsup, making use of viscosity Gelatin to enhance thickness of products, improve quality and enhance flavor
10) Beverage: for juice, beverage and liquor, using clarification of Gelatin to improve quality and enrich taste of products.
11) Instant noodles: using coagulation of gelatin to produce seasoning package such as sugar-coat, made directly by hot water, convenient and clean. Besides, viscosity of gelatin could enhance substantiality of instant noodles soup, taste and flavor
12) Medicine: for cod-liver oil and medicine capsule, using coagulation of Gelatin and property of producing sugar-coat, sanitary, convenient and cheap
Packing:
1) 25kg/ sack or drum with polyethylene inserts
2) Customized packaging available
Key word: Gelatin

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