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1. Fish Gelatin Discription
Cose fish gelatin takes fish skin or fish scale as raw material. Produced through water wash, degrease, evaporation, sterilization in full set of stainless steel equipment, the fish gelatin is odorless, colorless (pale yellow), translucency, hard, of high water absorption and viscidity. Rich in 18 kinds of amino acid, it is a kind of food additive with high nutrition value. Our gelatin is manufactured in a state of the art facility which utilizes the most advanced technologies, and we are registered with the FDA organization.Physical and chemical characteristics, instant solubility (wetability and dispersability ) and packing are strictly controlled to meet
2. Fish Gelatin stringent standards.
Description: fish gelatin
Appearance:pale yellow granula
gel strength (@6.67%)range:100-300bloom
Molecular Weight Range:500-10000 Dal
viscosity(mPas.s/6.67%,60°C):not less than 2.0-not less than 3.5
transparency(mm): more than 50-more than 100
Certificates Available:MSDS,ISO,HACCP etc.
3. Fish Gelatin Storage
Store away from heat and moisture, preferably below 25°C(770F)and below 65% relative humidity.
when stored in the previously mentioned conditions and in its original unopened packing, it will maintain its initial properties for at least 36 months.
4. Fish Gelatin production flow chart
5. Fish Gelatin Characteristics
erial No. |
Items of Inspect |
Specification |
Inspection Result |
1 |
gel strength(6.67% water solution)bloomg |
≥100 |
180 |
2 |
transparency |
≥100 |
185 |
3 |
Viscosity(6.67% water solution)mpa.s |
≥3.0 |
3.68 |
4 |
Crude Protein% |
≥80 |
83.14 |
5 |
pH(1% water solution) |
5.5-6.5 |
6.23 |
6 |
Ash % |
≤2.0 |
0.68 |
7 |
Moisture% |
≤13 |
9.12 |
8 |
insoluble solids |
0.2% |
pass |
9 |
Lead(Pb) (mg/kg) |
≤50 |
less than 50 |
10 |
As (mg/kg) |
≤1.0 |
less than 1.0 |
11 |
SO2 (mg/kg) |
≤50 |
pass |
12 |
Total Bacteria (cfu/g) |
≤5000 |
700 |
13 |
Total Coliforms (MPN/100g) |
≤30 |
pass |
14 |
Total Saccharomycete (cfu/g) |
≤25 |
pass |
15 |
Mold count(cfu/g) |
≤ |
pass |
16 |
Pathogenic bacteria (onella sp., Staphylococcus aureus ) |
Negative |
pass |
17 |
Conclusion |
pass |
|
6. Fish Gelatin gelatin Pictures
Package Photo:
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