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High Bloom Natural Beef Gelatin Powder Cas 9000-70-8 Sample Available

USD2000-5500 Per Ton
High Bloom Natural Beef Gelatin Powder Cas 9000-70-8 Sample Available
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CAS: 9000-70-8
Color: Light Yellow
Smell: Odorless
EINECS No.: 232-554-6
FEMA No.: 3025
Form: Powder
Sample: Available
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natural beef gelatin powder cas 9000-70-8


High Bloom natural beef gelatin powder


high bloom gelatin Cas 9000-70-8

Basic Infomation
Place of Origin: CHINA LUOHE
Brand Name: SUNRI
Certification: ISO
Model Number: Food grade
Payment & Shipping Terms
Packaging Details: 25kg/bag
Delivery Time: 12 work day
Payment Terms: L/C, D/P, T/T
Supply Ability: 3000 MT Per Year
Product Description
Product Description






TYPE: food gelatin


TEST date:


Product date:180812

 Physical and Chemlcal Items GB6783-94  testing results
1. Jelly Strengty (6.67%) ≥100 g 182
2. Viscosity (15% 40℃) MPs 8---12 E 40 mps
3.  CHROMIUM (%) ≤2.0 0.9
4.PH PH(1%)40℃ 5.5—7 5.9
5. Miosture ≤16% 11.9%
6. Ashes(600℃) ≤1.6% 0.1%
7. Clarity 5% 120mm 500mm
8. Heavy Metals ≤50mg/kg 24mg/kg
9. Water unsoluable matter 0.1% 0.01%
10.  Arsenic ≤1.0ppm 0.8
11. lead Lead ≤5ppm 1.0
12. sulfur dioxide Mg/kg 10
 Microbial Tests    
1. Total Bacteria Count ≤1000ing 60
2. Escherichia Coll 10g Negative
3. Salmonella 25g Negative
appearance Light yellow or yellow with in white grain no impurity that can be seen in eres
odor No special foul peculiar smell
Quality guaranteed period 2YEARS




Gelatin or gelatine is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics.



Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts.[1] Gelatin for cooking comes as powder, granules, and sheets. Instant types can be added to the food as they are; others must soak in water beforehand.



1.What's your payment terms?

T/T or L/C.

2.What's your delivery time?
Usually we will arrange the shipment in 7 -15 days.

3.How about the packing?
Usually we provide the packing as 25 kg / bag or carton. Of course, if you have special requirements on them, we will according to you.

4.How about the validity of the products?
According to the products you ordered.

5.What documents you provide?
Usually, we provide Commerical Invoice, Packing List, Bill of loading, COA , Health certificate and Origin certificate. If your markets have any special requirements, let us know.

6.What is loading port?
Usually is Qingdao, Shanghai or Tianjin.High Bloom Natural Beef Gelatin Powder Cas 9000-70-8 Sample Available 0



Carse to fine powder, faintly yellow or amber in colour, the shade varying in depth according to the particle size and with a slight characteristic bouillon-like odour; stable in air when dry, but is subject to microbial decomposition when moist or in solution



Stabilizer, gelling agent, emulsifying agent, crystallization inhibitor





Solubility: Insoluble in cold water, but swells and softens when immersed, gradually absorbing from 5 to 10 times its own weight of water; soluble in hot water, forming a jelly on cooling; soluble in acetic acid; insoluble in ethanol, chloroform and ether


Precipitate formation: To a solution (1 in 100) add trinitrophenol TS or a solution of potassium dichromate (1 in 15) previously mixed with about one-fourth its volume of dilute hydrochloric acid: a yellow precipitate is formed. To a solution (1 in 100) add mercuric nitrate solution; a white precipitate is formed which develops a brick red colour on warming.


Development of turbidity: To a solution (1 in 5,000) add tannic acid TS; the solution becomes turbid


Evolution of ammonia: When heated with soda lime, ammonia is evolved



1. Bloom strength 80 - 280 grams

2. Moisture (% age) Less than 14%

3. pH Between 5.0–6.0

4. Ash (% age) Less than 2% w/w

5. Iron (ppm.) Less than 15 ppm.

6. SO2 (ppm) Less than 40 ppm.

7. Arsenic Less than 1 ppm.

8. Lead Less than 1.5 ppm.

9. Cadmium Less than 0.5 ppm

10. Mercury Less than 0.15 ppm

11. Odour and water A hot solution (1 in 40) is free from any disagreeable odor;

Insoluble substances when viewed in a layer 2 cm thick, shows not more than a

slight opalescence.



1. Standard plate count (1 g) Less than 103/g

2. Escherichia coli (1 g) Less than 10 /g

3. Salmonella (25 g) Absent

4. Streptococci (1 g) Less than 102 /g



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