Food Grade Halal Gelatin Powder Anchi Edible Additive Light Yellow
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.
In the gelatine world, gel strength is traditionally referred as Bloom. It is the force, expressed in grams, necessary to depress by 4 mm the surface of a gelatin gel with a standard plunger (AOAC). The gel has a concentration of 6.67% and has been kept 17 hours at 10°C.
Bloom is linked to mechanical elasticity of the gel and is used to classify gelatin types. It generally ranges from 50 to 300 Bloom. We may sometime refer to Low, Medium or High Bloom, with the following limits:
· Low Bloom: gel strength below 120-g
· Medium Bloom: gel strength between 120 and 200-g
· High Bloom: gel strength above 200-g
Gel strength increases with concentration and time as the gel matures. It decreases with temperature.
For temperature above 35°C, gelatin gives a solution exhibiting a viscosity ranging from 1.5 and 5 mPa.s. This is measured by the time a 6.67% gelatin solution takes to flow through a standardized viscosimetric pipette at a temperature of 60°C.
Viscosity is linked to the Bloom and is typically high for high Bloom gelatines. It also depends on the process as alkaline process induce higher viscosity than the acid process.
While gelatin is very stable in its gel form, various factors such as pH, temperature or bacterial environment may cause an hydrolysis of the protein chain yielding, not only a decreased viscosity but also a decrease in Bloom. It is thus very important to protect the solution against elevate temparature at low pH for extended periods of time.
Color Turbidity and Odor
If gelatin is mostly used for its Bloom and viscosity ,Anchi processes are designed to optimize organoleptic properties such as Color,Odor or Turbidity.
|Place of Origin||Henan China|
|Product name||Edible beef gelatin Mesh 60 - 6|
|General use||Foods, Cosmetics.|
Appearance: from light yellow up to light brown granules, grains, powder
Particles size, mm: 0,25 - 3,0
Particles size, mesh: 60 - 6
Dynamic viscosity of 6.67% gelatin solution, mPa.s, min: 3.0
Moisture part by weight, %, max: 2.0
Water part by weight, %, max: 16.0
pH of 6,67% gelatin solution, pH units: 5-7
Extraneous impurities, %: not allowed
Total semination, CFU, in 1 g of gelatin, max: 100 000
It is made from beef raw materials
|Additional information||MSDS/Halal/HACCP certificates are available upon request|
|Storage conditions||To be stored in original packaging in cool max.25°C & dry place, away from direct heat and sunlight.|
|Shelf life||5 years from the date of production, if stored under mentioned storage conditions and unopened packaging.|
1. What's your payment terms?
T/T or L/C.
2. When will i get reply?
We ensure you fast response, fast service .Emails will be replied in 12 hours,your questions will be answered in time
3. How about the packing?
Usually we provide the packing as 25 kg / bag or carton. Of course, if you have special requirements on them, we will according to you.
4. How about the validity of the products?
According to the products you ordered.
5. What documents you provide?
Usually, we provide Commerical Invoice, Packing List, Bill of loading, COA , Health certificate and Origin certificate. If your markets have any special requirements, let us know.
6. What is loading port?
Usually is Shanghai,Qingdao or Tianjin.