25kg/Paper bag Bovine Gelatine Halal

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.

2.Gel Strength:

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.

Viscosity

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.

FAQ:

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.