|Place of Origin:||China|
|Minimum Order Quantity:||1 MT|
|Packaging Details:||25kg pp bag/850kg big bag, 25kg/Carton|
|Delivery Time:||About 2-3 Weeks Depends|
|Payment Terms:||D/A, L/C, D/P, T/T, Western Union|
|Supply Ability:||5000 Metric Ton per Year|
|Package:||25kg Pp Bag/850kg Big Bag, 25kg/Carton||Protein (N*5.55) G/100g:||84-90%|
|Moisture:||8-15%||Sulphur Dioxide(mg/kg):||100 Max|
hard gelatine capsule,
liquid filled hard gelatin capsules
White powder edible gelatin for food grade stabilizer
Gelatin (or gelatin) is a translucent, colorless, fragile (when dry), odorless solid substance, mainly derived from collagen in pigskin (skin) and bovine bone. It is commonly used as a gelling agent in food, pharmaceutical, photography and cosmetic manufacturing. Substances containing gelatin or acting in a similar manner are called gelatin. Gelatin is an irreversibly hydrolyzed form of collagen and is classified as a food. It can also be found in certain gummy candies and other products, such as marshmallows, gelatin desserts, and some ice cream and yogurt. Household gelatin is in the form of flakes, granules or powder.
Probably the most famous is called gelling agent in cooking. Different types and grades of gelatin are widely used in various foods and non-foods: common examples of foods containing gelatin include gelatin desserts, muffins, aspic, Marshmallows, candy corn, and sweets such as Peeps, gummy bears, and jelly babies. Gelatin can be used as a stabilizer, thickener or texture agent in foods such as jam, yogurt, cream cheese and margarine. It is also used in fat-reducing foods to simulate the taste of fat and increase fat content without increasing calories.
|Product||Viscosity (mPa.s6.67%60℃)||Gelatin Content (%)|
As a thickener, it is widely used in the food industry, such as freezing, food coloring, high-grade soft candy, ice cream, cruelty, yogurt, frozen food, etc. In the chemical industry, it is mainly used as a raw material for bonding, emulsifiers and high-end cosmetics.
2. Can be used as a stabilizer and emulsifier for hydrophobic colloids.
3. Used as a protective colloid in turbidimetric or colorimetric determination, and in photoengraving and medium preparation.
4. Used as a food quality improver.
5. Thickener; stabilizer clarifier; foaming agent.
Gelatin can wrap substances at room temperature, prevent oxidation and retain moisture, and can also be dissolved and absorbed in the body, which is why gelatin has been widely used in the medical field.
At present, in addition to gelatin used in suppositories, hemostatic agents, tablets, pills and medical dressings, hard capsules, soft capsules, microcapsules and many other types of capsules can also be used.
Gelatin will continue to find various applications in the future. Most gelatin used in soft capsules has a gel strength of 150-200 Bloom and a viscosity of 35-45 mps, while gelatin of hard capsules has a gel strength of 250 Bloom and a viscosity of 45-48 mps.
Packaging and transportation
25 kg is packed in pp woven bag or kraft paper bag, which contains waterproof plastic bag.
17mt-20mt / 20'FCL, without tray
14mt-16mt / 20'FCL with tray