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Help CenterKosher 240bloom Fish Gelatin
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Gelatin, Kosher Gelatin, Edible GelatinNegotiableMOQ: 80 Kilograms
Specifications
Gel Strength(gel strength(6.67%)bloom: 100-300transparency: not less than100
Viscosity(6.67% )mpa.s: not les than 3.0
Cosen 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.
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erial No. |
Items of Inspect |
Specification |
Inspection Result |
1 |
gel strength(6.67% water solution)bloomg |
≥100 |
245 |
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 |
|
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