Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin.
Gelatin can absorb 5-10 times of water and if heated,it enters a sol state. Upon cooling, it enters a gel state.
1.Appearance: Light yellow powder or yellow granular
2.Package: 25 KG/BAG
3. Shelf life: 24 months
4.Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
Because of its special properties, gelatin is used in making capsules, jelly,industrial adhesives. Also gelatin is widely used in other applications.
Applications:
Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but its popularity is also attributable to its gelling, foaming, stabilizing, texturing, binding and emulsifying functionalities.
Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloid, including vegetable colloids such as agar-agar, alginate, carrageenan and pectin, as well as sugars, corn syrups, edible acids and flavours – all popular within the confectionery sector.
Gummies
Boom Gelatin is the perfect ingredient for gummies. Its gelling and texturizing functionalities make it an excellent solution for this segment.
Marshmallows
Boom Gelatin is the perfect ingredient for light, tasty marshmallows. Its foaming, stabilizing and gelling functionalities make it an excellent solution for this segment.
Toffees,Chew candies
Boom Gelatin is the perfect ingredient for making toffees chewable and providing them a long-lasting taste. Its foaming, stabilizing texturing and emulsifying functionalities make it an excellent solution for this segment.
Creamy yogurts with an improved shelf life
Boom Gelatin is the ideal ingredient for providing your yogurt products with a bright appearance and a smooth, firm, consistent texture. Gelatin is widely used in yogurts because of its excellent texturing, binding, stabilizing and foaming properties.
Quark flavoring
Your quark products will benefit from gelatin's water binding and texturing properties, in particular. It prevents syneresis and improves stability.
Dessert creams
Gelatin in dessert creams has a strong texturing and water binding effect, creates a perfect mouthfeel and stability over time.
| ITEMS |
STANDARD |
METHODS |
| COLOR |
YELLOW OR LIGHT YELLOW OR PALE YELLOW |
----------- |
| ODOUR |
NORMAL |
----------- |
| TASTE |
NORMAL |
----------- |
| TEXTURE |
DRIED GRANULES OR POWDER |
----------- |
| JELLYSTRENGTH |
80-300 BLOOM.G |
6.67% AT 10℃ FOR 18HOURS |
| VISCOSITY |
≥40MPS |
6.67% AT 60℃ |
| MOISTURE |
<12% |
AT 105℃ |
| ASH CONTENT |
≤2% |
AT 550℃ |
| TRANSMITTANCE |
≥85% |
6.67% SOLUTION AT 620 NM |
| PH VALUE |
4.0-6.5 |
SOLUTION 1% |
| SULPHUR DIOXIDE |
≤30 PPM |
TITRATION |
| PEROXIDE |
≤ 10MG/KG |
TITRATION |
| HEAVY MENTAL |
≤40MG/KG |
ATOMIC ABSORPTION |
| ARSENIC |
≤ 1MG/KG |
ATOMIC ABSORPTION |
| CHROMIUM |
≤2MG/KG |
ATOMIC ABSORPTION |
| CONDUCTIVITY |
≤350μs/cm |
SOLUTION 1% |
| INSOLUBLE |
<0.2% |
SOLUTION 2% |
| TOTAL PLATE COUNT |
<1000CFU/G |
USP |
| E.COLI |
NOT DETECTED |
USP |
| CLIPBACILLUS |
ABS/10G |
USP |
| SALMONELLA |
ABS/25G |
USP |
Company Profile
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.
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