Edible Bovine Skin Gelatin Powder Unflaoured 20-40 Mesh High Bloom
Edible gelatin:
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.
The gelatin which contains 18 kinds of amino acids human needs.
Ite has many incomparable characteristics, such as gelatin, steady water,
whipping quality, high stability and compatibility. It has been widely applied i
n the production of candies, ice cream, cakes and pastries, and all kinds of dairy products.
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LOT NO |
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 |
| 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 | |||
