Specifications

food gelatin powder
1) Cert:ISO, HACCP, Halal
2) Jel-strength: 0~280 Bloomg
3) Viscosity: 30 min Mpa.S
4) Size: 8~60mesh

food gelatin powder

1 Introduction

We obtain three factries to produce gelatin, one factory is using bone to produce gelatin,the other one is using beef skin to produce gelatin with halal certificate, the third factory using pigskin to manufacture gelatin. We adopt standard production methods and use advanced equiptments  to produce high quality gelatin, 

2 Process

the production flow charts as follow: 

 

3.Technical standard

Item	Unit
Jelly Strength	(6.67%, 10°C) Bloom g ≥	260	220	200	180	160
Viscosity	(15%, 40°C) °E ≥	14	12	10	8	5
	(6.67% 60°C) mpas ≥	5.0	4.5	4.0	3.6	3.0
	(6.67%, 60°C)mps ≥	47	43	38	35	30
Moisture	(105°C) % ≤	12	14	14	16	16
Ash	(650°C) % ≤	1.0	1.0	2.0	2.0	2.0
Transparency	(5%, 40°C) mm ≥	300	200	160	120	100
pH	(1%, 35°C)	5.5-6.5
SO2	ppm ≤	50	50	100	100	150
Heavy Metal	ppm ≤	30	30	33	35	30
Arsenic	ppm ≤	0.6	0.6	0.8	1	1
Insolubles	% ≤	0.1	0.1	0.2	0.2	0.2
Total Bacterial	Entries/g ≤	500	500	1000	1000	1000
Colibacillus and Salmonella		0

Applications

Edible gelatin can be used Carnivorous can, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli,

 ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy, vitamin nutrition base, etc. 

 

 

 

 

 

 

 

 

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