ISO Certified Anchi Edible Gelatin Powder 95% Protein CAS 9000-70-8
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.
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
|Place of Origin||Henan China|
|Product name||Edible beef gelatin Mesh 60 - 6|
|General use||Foods, Cosmetics.|
Appearance: from light yellow up to light brown granules, grains, powder
Particles size, mm: 0,25 - 3,0
Particles size, mesh: 60 - 6
Dynamic viscosity of 6.67% gelatin solution, mPa.s, min: 3.0
Moisture part by weight, %, max: 2.0
Water part by weight, %, max: 16.0
pH of 6,67% gelatin solution, pH units: 5-7
Extraneous impurities, %: not allowed
Total semination, CFU, in 1 g of gelatin, max: 100 000
It is made from beef raw materials
|Additional information||MSDS/Non GMO/Allergen/Kosher/Halal/HACCP certificates are available upon request|
|Storage conditions||To be stored in original packaging in cool max.25°C & dry place, away from direct heat and sunlight.|
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.
Gelatin’s frothing capacities are used in a large number of aerated products. On its own or in combination with other texturing agents, gelatin facilitates aeration, stabilizes emulsion and prevents the various ingredients from separating.
In association with carrageenan, an alkaline process gelatine is recommended to avoid precipitation of both polymers.
Ice creams and sorbets
Gelatin facilitates aeration, stabilizes the ice cream, improves low-temperature conservation and prevents the formation of ice crystals during long-term conservation. It also improves ices cream’s resistances to temperature variations. Combined with other texturing agents, it gives ice cream a very characteristics texture and also slows the melting of the ice cream in the mouth.
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.