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Odorless All Natural Beef Gelatin Powder For Baking 80 To 300 Bloom

USD2000-5500 Per Ton
Odorless All Natural Beef Gelatin Powder  For Baking 80 To 300 Bloom
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Color: Light Yellow
Smell: Odorless
CAS: 9000-70-8
MF: C102H151N31O39
Shelf Life: 2 Years
EINECS No.: 232-554-6
FEMA No.: 3025
Type: Food Additive
Sample: Availabe
Form: Powder
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Natural Beef Gelatin Powder 80 Bloom


beef gelatin for baking 80 Bloom


Odorless Natural Beef Gelatin Powder

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

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


TEST date:180812


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





Odorless All Natural Beef Gelatin Powder  For Baking 80 To 300 Bloom 0



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.

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