Bone Gelatin Powder Product Description
Meat, Fish & Aspics
Meat products hold an important position in the food industry in many countries. Gelatin is obtained from animal raw materials and can be considered as a natural complement of meat-based proteins. Gelatin is frequently incorporated in the following:
Cooked pressed ham, cooked shoulder
Gelatine is added to the ham during preparation, once the bone has been removed. Gelatin is also used to bond the meat where the rind and excess fat have been trimmed.
The gelatine powder absorbs moisture from the meat and, during the cooking process, forms a film which seals the meat after cooling. The gelatine gels the liquid which exudes during cooking, and holds it in and around the ham. This added gelatin also stiffens the jelly obtained directly from the connective tissues during the cooking process to give an attractive aspect, and bind the ham together for improved slicing.
Hydrolyzed gelatine is also very often used to increase the dry protein content of the finished product. Gelatin also helps to improve the yield by binding the water inside the ham during cooking.
Canned meat products
Gelatin is used to gel the juices lost from meat products during cooking or pasteurization. Gelatine with high gel strength (200 – 250 Bloom) are used for this application at levels of 0.5 – 2 %. As sterilization temperatures are relatively high, gelatin gel strength and viscosity lossesduring processing should be taken into account as these essentially depend on thermal treatment duration.
As a result of their high fat and water content, these products present particular stabilization problems, mainly from exudation of water or fat and texture irregularities after cooking. The use of a cutter partially eliminates these problems but gelatine is still used to achieve better water binding, to stabilize the emulsion and to obtain a homogeneous batch texture.
Gelatine content varies considerably, depending on the presence of other binding agents, the amount of collagen present in the other ingredients, and local regulations.
Jellies are widely used for coating and decorating hams, pates, etc… Conventional jellies on a gelatin base or jellies prepared with type B gelatin and carrageenan are used for this application. The latter combination gives a clear jelly with:
Bone Gelatin Powder Powder data
|LOT NO||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|
|1appearance||Light yellow or yellow with in white grain no impurity that can be seen in eres|
|2． odor||No special smell.no foul smell.no peculiar smell|
|Quality guaranteed period 2YEARS|
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.
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.
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.