Food Grade Cow Skin Gelatin Powder Halal approval Stable Quality
1) Light yellow granule or powder
2) Food grade, medical grade, industrial grade gelatin from 80 to 300 bloom
3) Widely used in the food industry as the cementing agent, emulsifying agent
and stabilizer, also can be used in adhesive, emulsifier or premium cosmetics
and medical industry for capsules
Gelatine is obtained through partial hydrolysis of collagen contained in animal skins and bones. It is a natural protein food typically consisting of 85% protein, 13% water and 2% minerals for a caloric value of 370 kcal. It is classified as a foodstuff by the majority of administrative authorities and has received the GRAS status from the FDA.
This protein is fully digestible and contains 18 different amino-acids, including all of the 9 essential amino-acid but tryptophan. It is particularly rich in Glycine, Proline and Hydroxyproline, which, all together, represent almost 50% of the composition of the molecule. Hydroxyproline is an amino-acid specific of gelatine.
Gelatin is water soluble and compatible with most other hydrocolloids, including vegetal colloids such as agar-agar, alginates, carrageenans or pectins. It is compatible with sugars, corn syrups, edible acids and flavors.
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|
The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery,cereal, and meat products.
In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity. In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products.
Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice. Gelatin desserts, marshmallows, icings, frozen treats and bakery glazes rely on gelatin as an important ingredient.