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
