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Iso Certified Technical Gelatin Gelatina Powder For Match Making Convenient Storage

USD2000-5500 Per Ton
Iso Certified Technical Gelatin Gelatina Powder For Match Making Convenient Storage
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Content: Fresh Cowhide
CAS No: 9000-70-8
Type: Stabilizers, THICKENERS
Model Number: 220bloom
Grade: Food Level
MOQ: 500 Kg
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gelatina powder For Match Making


Iso Certified Technical Gelatin


Iso technical gelatine

Basic Infomation
Place of Origin: CHINA LUOHE
Brand Name: SUNRI
Certification: ISO
Model Number: Food grade
Payment & Shipping Terms
Packaging Details: 25kg/bag
Delivery Time: 12 work day
Payment Terms: L/C, D/P, T/T
Supply Ability: 3000 MT Per Year
Product Description

Technical Gelatin Product Description


The clarification process consists in adding a substance which can be flocculated and which, will on setting, carry down the suspended particles that produce haze in wine or fruit juice.
Gelatin and Hydrolyzed Gelatin are particularly suited for red wine, beer and apple juice clarification where it reduces turbidity and decreases the astringency of final beverages without negative impact on suitable flavour components.


The gelatin is one of the most frequently used as agent for fining red wines in all wine producing regions.
Among all the products usable for wine clarification, it is the only one which is a food substance of excellent bacteriological quality and which allows:

  • an unlimited shelf life in the dry state
  • simple handling, especially for those qualities which are soluble in cold water,
  • a rapid precipitation of the dense flocs
  • bright clear wines without alteration of their color

The use of gelatin for fining white and rosé wines is less systematic, as it nearly always requires the addition of extra tannin in order to coagulate the naturally present protein and so avoid overfining.

Temperature is of main influence:

· cold conditions favours flocculation and clarification. It has been demonstrated that flocculation of wine is difficult at temperature between 25 and 30°C or even impossible at least in white wine

· Temperature between 14 and 16°C are common in wine fining

· High amount of precipitate at lower temperature could be explained by co-precipitation of other components than polyphenol with gelatin or RHC during the process

· Best results are obtained between 10 and 15°C for apple juice, while beers can be fined as low as 1 to 2 °C

A small difference of acidity is enough to affect the fining:

  • For wine, the weaker the acidity, the quicker the flocculation
  • For apple juice or young wines rich in protective colloids, the influence of acidity is inverted: the more acid the apple juice, the better and more rapid the clarification
  • Concerning apples, ripeness and variety of the fruits are of great influence: the ripper the apples, the better the clarification. The more sour the fruit and the lower in tannin, the smaller the amount of gelatine required to get a satisfactory reaction

Overfining (excess of gelatin):

  • The main risk is overfining (excess of gelatin), with some factors that favours overfining, as increasing acidity
  • Overfining test: when adding a few drops of the tannin solution, there should be no precipitate, but the liquid becomes hazy
  • How to proceed when a wine has been overfined: in case where the above test reveals the presence of an excess of gelatin, together with poor fining results, the use of bentonite is recommended to absorb the proteins in excess

Preliminary tests should be made in order to determine the optimum dose of bentonite. This operation must always be followed by either filtering or centrifuging.


Technical Gelatin Powder data




TYPE: food gelatin


TEST date:


Product date:

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

Iso Certified Technical Gelatin Gelatina Powder For Match Making Convenient Storage 0


LUOHE ANCHI BIOTHCH CO.,LTD is one of leading manufacturers and exporters that undertake the business of high-quality gelatin for pharmaceutical grade gelatin and food grade gelatin. Our company boasts the leading advanced technology and complete production line. Working through scientific product structure assures the high quality in gelatin industry.
Iso Certified Technical Gelatin Gelatina Powder For Match Making Convenient Storage 1Iso Certified Technical Gelatin Gelatina Powder For Match Making Convenient Storage 2



1. About us

Luohe Anchi Biotechnology Co., Ltd is located in the Luohe City, founded in 2019.. Mainly produces industrial, food, Gelatin. Products are widely used in food, beverage, feed industries.


2. how can we guarantee quality?

We have very strict process for Quality Check and have gone through different official QC and got the certificates;


3.what can you buy from us?

High Quality health supplements


4. Why US?

Our clients keep placing order to us because of our high quality products with the most competitive prices because only the win-win partnership can go a further way.


5. what services can we provide?

We offer Customization and very good after-sales service. We are always here to help you with all the questions that you may have.

Our services

1. 20+ years manufacturing experience.

2. OEM/ODM Service.

3. Sample service.

4. Direct factory,Competitive price.

5. Strict quality control system,professional QC team.

6. Quick response within 24 hours.

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Get in touch with us
Tel : 008613721316236
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