ISO Certified Food Grade Halal Beef Gelatine Edible 80-300bloom Additive
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.
Color may depends on the raw materials used, the treatment and the gelatin extraction. It is evaluated either by visual observation where it is compared to a range of references or measured by transmission.
Turbidity is measured with a Nephelometer that determines the quantity of light diffused at an angle of 90° by a gelatin gel placed in a test tube illuminated along the axis. It is expressed in Nephelometric Turbidity Units (NTU). The maximum value is obtained at the isoelectric point.
Odor of gelatin is evaluated by laboratory technicians. They compare the tested gelatin against a range of references.
AnChi Gelatin processes have been designed to avoid the production of off-flavor particles
|Appearance||Yellow or yellowish granular|
|Gel Strength (6.67%)||300 +/- 10|
|Viscosity (6.67%,60℃)||3.5- 5.5|
|Transparency (5%, mm)||300 Min|
|SO2||40 mg/kg Max|
|Chromium||2 mg/kg Max|
|Arsenic||1 mg/kg Max|
|Total Heavy Metals||50 mg/kg Max|
|Total Plate Count||10000 cfu/g|
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. Gelatin, 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)
Gelatin replaces the fats, giving the products a creamy texture.
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.