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Luohe Sunri Gelatin Co.,LTD.
Luohe Sunri Gelatin Co.,LTD.

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C102H151N31O39 Organic Natural Gelatin Powder CAS 9000-70-8

C102H151N31O39 Organic Natural Gelatin Powder CAS 9000-70-8

  • C102H151N31O39  Organic Natural Gelatin Powder CAS 9000-70-8
  • C102H151N31O39  Organic Natural Gelatin Powder CAS 9000-70-8
  • C102H151N31O39  Organic Natural Gelatin Powder CAS 9000-70-8
C102H151N31O39  Organic Natural Gelatin Powder CAS 9000-70-8
Product Details:
Place of Origin: CHINA LUOHE
Brand Name: SUNRI
Certification: ISO
Model Number: Food grade
Payment & Shipping Terms:
Minimum Order Quantity: 500kgs
Price: USD2000-5500 Per Ton
Packaging Details: 25kg/bag
Delivery Time: 12 work day
Payment Terms: L/C, D/P, T/T
Supply Ability: 3000 MT Per Year
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Detailed Product Description
Manufacturer: Luohe Anchi Gelatin Co.,Ltd. Address: China Luohe
MF: C102H151N31O39 Type: Stabilizers, Thickeners
Shelf Life: 2 Years CAS: 9000-70-8
High Light:

Natural Gelatin Powder CAS 9000-70-8


C102H151N31O39 Natural Gelatin Powder


Organic Gelatin Powder CAS 9000-70-8

Anchi Edible Gelatin Food Grade Pure Gelatin Powder CAS 9000-70-8


Gelatine Characteristics & Functionalities


Gelatin shows a wide-range of physico-chemical properties which confer its great versatility and a large number of functionalities.


Gelatin is a natural protein that provides gelling and stabilizing properties to water-based media. These properties depend on the type of gelatine, its concentration, pH and operating conditions of temperature.


What makes gelatin unique in terms of functionalities is its thermo-reversible gelling power: a gelatine-based formulation gels when cooled and liquefies when subsequently heated. This transformation occurs rapidly and can be repeated without significant changes in characteristics. With all its functionalities the versatility of gelatin is outstanding.

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.

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 gelatin.


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.



Items Standards
Appearance Yellow or yellowish granular
Gel Strength (6.67%) 300 +/- 10
Viscosity (6.67%,60℃) 3.5- 5.5
Transparency (5%, mm) 300 Min
Ash 2% Max
SO2 40 mg/kg Max





C102H151N31O39  Organic Natural Gelatin Powder CAS 9000-70-8 0


C102H151N31O39  Organic Natural Gelatin Powder CAS 9000-70-8 1


Aerated Confectionery


Aerated confectionery can be defined as an aerated gelled product containing a mixture of carbohydrates, mainly sugar and different types of glucose syrup, whipping and/or stabilizing agents, flavor and color.


The aeration technique enables a liquid to be transformed into a foam by incorporating a certain volume of air in the form of finely divided bubbles.


This technique causes:


· An increase in volume, together with a decrease in density

· A modification of the viscosity and fluidity of the aerated mass, leading to a better stability

· A modification of the texture and organoleptic characteristics of the finished products


Aeration of the product leads to:

· A shorter texture

· A modification in the mouthfeel

· A reduction of stickiness and cold flow

· A decrease in sweetness


Three types of equipment can be used in the production of aerated confectionery:


· Planetary beaters

· Discontinuous beater under pressure

· Continuous beater under pressure


This equipment can be used in one step (all ingredients beaten together) or in two steps (sugar syrup is added to a whip). Planetary beaters have for a long time been used in the production of aerated confectionery. This type of equipment is still used in some countries for the production of nougat-type products.

Beating under pressure has nowadays almost fully replaced the planetary beaters. It can give the following advantages:


· Shorter beating time

· Easier transfer of the aerated mass

· More homogeneous production

· Better control of the density

· Possibility to replace air by an inert gas, i.e. formulations with fat

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