TYPE: food gelatin
|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|
|9.||Water unsoluable matter||0.1%||0.01%|
|1．||Total Bacteria Count||≤1000ing||60|
|appearance||Light yellow or yellow with in white grain no impurity that can be seen in eres|
|odor||No special smell.no foul smell.no 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. 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.
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
PHYSICAL AND CHEMICAL PROPERTIES:
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
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