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Specifications
gelatin1. Cert: ISO, HACCP, HALAL
2.Jelly Strength: 150-280 bloom
3.Color: Pale yellow to White
4. Viscosity: 38min Mps
gelatin
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, the production flow charts as follow:
2.Technical index
Jelly strength |
150-170 |
1180-190 |
200-210 |
220-230 |
240-280 |
VISCOSITY (mps/6.67%) ≥ |
40 |
46 |
48 |
48 |
50 |
ENGLER ≥VISCOSITY (E/15%) |
9 |
11 |
12 |
15 |
15 |
TRANSPARENCY (mm) ≥ |
200 |
200 |
200 |
300 |
350 |
ASH CONTENT (%) ≤ |
2.0 |
2.0 |
1.0 |
0.9 |
0.8 |
MOISTURE (%) ≤ |
12 |
12 |
12 |
11 |
11 |
PH |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
SULPHUR DIOXIDE (ppm)≤ |
50 |
50 |
50 |
50 |
50 |
AS (mg/kg) ≤ |
1.5 |
1.5 |
1.0 |
1.0 |
0.8 |
HEAVY METAL (ppm) |
20 |
20 |
10 |
10 |
10 |
TOTALBACTERIAL |
1000 |
800 |
500 |
300 |
100 |
COLIBACILLUS |
Negative |
Negative |
Negative |
Negative |
Negative |
SALMONELLA |
Negative |
Negative |
Negative |
Negative |
Negative |
3.Application
5.Picture show
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