Many years of experience in gelatin production
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The typical quality and dose of gelatin for each product is given in table. Application Gel strength (bloom) High Viscosity Average Viscosity Others Rate of Use Meat industry Jellies 150-250 X X Transparency colour 3-15% Binders for meat emulsions 150-250 X X Transparency 0.5-3% Hams, canned meat ... Read More
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All compounds for the manufacturer is to be stored, edible gelatin such compounds, in the storage process is to pay extra attention to, it has its own appropriate way, in our storage situation, for not suitable place should be given up storage. Then they went together to see how it should be stored. ... Read More
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Handling Directions Recommendation for dispersion and solubilisation A proper solubilisation of Sunri gelatines is critical for reaching the complete development of their functionalities. There are four main dissolution methods, allowing the preparation of up to 40% gelatin solution: Conventional ... Read More
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