ISO Certified Anchi Food Grade Bovine Gelatin Powder 95% Protein

ISO Certified Anchi Food Grade Bovine Gelatin Powder 95% Protein

- ANCHI has extensive experience in searching and selecting alternative sources of optimal raw materials for production plants.

-Established in 2019, Luohe AnChi Biothch Co., Ltd. with an initial investment 120 million. Our factory covers an area of 20,000 square meters, of which fully enclosed workshop up to 10,000 square meters.

-We manufacture and export high quality edible gelatin, halal gelatin,technical gelatin made from fresh animal bone or skin . Anchi gelatin adopts advanced gelatin processing technology, introduces the large pot for gelaitn extraction, filter, nanofiltration membrane concentration, long net sterilization drying, grinder, stainless steel packaging, sewage treatment equipment.

-Compared with the traditional process, our new production process has the advantages of high degree of automation, low labor intensity, stable product quality, short treatment cycle of raw materials, less consumption of raw and auxiliary materials, low consumption of water resources, high rate of reclaimed water reuse, and simple sewage treatment process, it can ensure that the environmental protection reaches the emission standard, realize clean and civilized production, and has good economic and social benefits.

-Our company has the State Food and Drug Administration issued food safety system certification, "Food production license" and other complete quality management system and food safety management system.

-Meanwhile, we are cooperating with SGS international &CIQ department to make sure the quality consistency.We have got the ISO9001,HACCP, FDA, HALAL certification. AnChi Gelatin have been focusing on quality, and constantly pursue product quality progress to ensure stable and reliable quality.

-We carefully select high-quality raw materials to ensure that all materials are inspected and quarantined; we pay attention to each batch, to ensure that each batch of goods before leaving the factory are tested by the laboratory.Based on progressed production-lines and technology,We have a good reputation in overseas customers and the domestic market.

-We export about 2000 tons every year, all over the world, including the United States, Russia, Chile, Australia, India, Thailand, Ukraine and so on. If you are interested in our products, please do not hesitate to contact us. We will provide you with the best quality and the lowest price, fast delivery and the best service.

The typical quality and dose of gelatin for each product is given in table.

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
• Canned meat products
• Meat emulsions (pork, products, pates)
• Jellies and aspics

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.

Meat emulsions

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.

Decorative jellies

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:

• Reduced setting time
• Increased gel strength
• Higher melting point (the addition of 10 % carrageenan to the gelatin increases the melting point from 30 to 53°C)

FAQ

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.