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Odorless Food Grade Beef Gelatin Gelling Agent 20 Mesh 9000-70-8

500kgs
MOQ
USD2000-5500 Per Ton
Price
Odorless Food Grade Beef Gelatin Gelling Agent 20 Mesh 9000-70-8
Features Gallery Product Description Request A Quote
Features
Specifications
Color: Light Yellow
Smell: Odorless
CAS: 9000-70-8
Other Name: Gelatina Gelatine
EINECS No.: 232-554-6
MF: C102H151N31O39
FEMA No.: 3025
Brand: Sunri
Sample: Availabe
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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 Beef Gelatin Powder Jelling Agent 180Bloom 20 Mesh

 

Commercial gelatin is manufactured in modern factories operated to the

highest health and safety standards. The raw material for gelatin

manufacture is the naturally occurring protein collagen, which is

commercially sourced from the meat industry. Each stage of the

manufacturing process is rigorously controlled in modern laboratories

to ensure purity and quality. The process of converting collagen into

gelatin involves several cleansing and purification steps and the end

result is a pale yellow dry powder which is a true foodstuff.

 

Gelatin contains 84 - 90% protein, 1 - 2% mineral salts 8 - 15% water and it is free from additives and preservatives.

 

 

 

 

LOT NO

 

TYPE: food gelatin

 

TEST date:

 

Product date:

 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
Sense
1.appearance Light yellow or yellow with in white grain no impurity that can be seen in eres
2.odor  No special smell.no foul smell.no peculiar smell
Quality guaranteed period 2YEARS

 

 

Driven by constantly growing market demand, food manufacturers are on the look-out for products that are easy to prepare, stable over time, low in calories and contain new textures, tastes and appearances. They therefore have to use ingredients in their recipes that enable them to meet all these criteria.


The dairy industry has not escaped from this trend and new products are arriving on the market every day: yogurts, cream desserts, mousses, a variety of low-fat dairy products, cheeses, etc. Gelatine, polysaccharides or a combination of the two can provide these various dairy products with the qualities that manufacturers are looking for and consumers appreciate.

 

Dairy specialties (such as full-fat and fruit yogurts), cream desserts


Gelatin improves and softens the texture of the end product without changing the taste. It helps to prevent syneresis (separation of dairy product and whey).
It binds the juice contained in the fruit, preventing it from being diffused into the yogurt.

Low-fat dairy specialties (such as low-fat yogurts)


Gelatine replaces the fats, giving the products a creamy texture.

Mousses


Gelatin’s frothing capacities are used in a large number of aerated products. On its own or in combination with other texturing agents, gelatine facilitates aeration, stabilizes emulsion and prevents the various ingredients from separating.
In association with carrageenan, an alkaline process gelatine is recommended to avoid precipitation of both polymers.

 

Scope of application:
Soft capsule hard capsule, tablet sugar-coat, styptic sponge, pork skin freeze
the precise, carnivorous can, Jelly, candy, milk power, fruit milk, sausage,
ham, bean vermicelli, ice cream, cake, drinks clarification, instant noodles,
bio-pharmaceuticals, health food, vitamin nutrition base

 

Odorless Food Grade Beef Gelatin Gelling Agent 20 Mesh 9000-70-8 0

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