| Place of Origin: | China |
|---|---|
| Brand Name: | hengxin |
| Certification: | fssc22000/ halal/iso9001/kosher |
| Model Number: | MG-01 |
| 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 |
| Ash %: | 1.0-2.0 | PH: | 4.0-7.0 |
| High Light: | hard gelatine capsule,hard gel capsules |
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White powder edible gelatin for food grade stabilizer
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.
Specifications:
| Product |
Gel Strength (Bloom) |
Viscosity (mPa.s6.67%60℃) | Gelatin Content (%) |
| Whipped Cream | 240-260 | 2.4-3.6 | 0.2-0.6 |
| Pudding | 140-160 | 2.4-3.6 | 0.2-2.0 |
| Mousse | 140-160 | 2.4-3.6 | 0.2-2.0 |
| Sour Cream | 140-160 | 2.4-3.6 | 0.2-1.0 |
| Pastry Custard | 140-160 | 2.4-3.6 | 0.2-3.0 |
| Aerated Dessert | 140-160 | 2.4-3.6 | 0.2-3.0 |
| Cream Custard | 140-160 | 2.4-3.6 | 0.2-1.0 |
| Yogurt | 140-180 | 2.4-3.6 | 0.2-2.0 |
| Desserts | 140-160 | 2.4-3.6 | 0.2-2.0 |
| Fresh Cheese | 140-160 | 2.4-3.6 | 0.2-2.0 |
| Ice Cream | 140-160 | 2.4-3.6 |
0.2-1.0
|
Application:
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.
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.
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
standard packaging
25 kg is packed in pp woven bag or kraft paper bag, which contains waterproof plastic bag.
Packaging details
17mt-20mt / 20'FCL, without tray
14mt-16mt / 20'FCL with tray
