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Gelatin(e)Gelatin(e)
Quick Details
CAS No.: 9000-70-8 | Other Names: gelatine |
MF: C102H151O39N31 | EINECS No.: 232-554-6 |
Place of Origin: Shanghai China (Mainland) | Brand Name: Jianying |
Type: Stabilizers, Thickeners, Chewing Gum Bases, Emulsifiers, | Appreance: light yellow to yellow fine grain |
Grade: Food Grade | Primary Ingredient: collagen |
Product function and application
The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery, cereal, and meat products.
1. In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity.
2. In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products.
3. Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice.
4. As an important ingredient, gelatin desserts, marshmallows, icings, frozen treats and bakery glazes will rely on it.
5. Gelatin contains 18 kinds of amino acids that human needs and has many incomparable characteristics.
6. in foodstuff , as food additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.
Specifications
1. Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, boiled crushed bones, connective tissues, organs and some intestines of animals such as domesticated cattle, chicken, and pigs.
2. Gelatin is a protein and in aqueous solutions is a hydrophilic colloid. Gelatin derived from an acid-treated precursor is known as Type A, and gelatin derived from an alkali-treated precursor is known as Type B.
3. Physical and chemical properties noted: colorless or slightly yellow, transparent, brittle, odorless, tasteless sheets, flakes, or powder; soluble in hot water, glycerol, and acetic acid; and insoluble in organic solvents.
4. Storage: keep dry, clean and even place without impurities.
5. Mesh: It can pass 4mm aperture sieve, we can supply produce 8-120 mesh and customize 20-80 mesh powder.
6. Specification of Gelatin
ITEM | STANDARD | RESULTS |
Appearance | Yellow or yellowish granular | Conform |
Jelly strength (6.67%) | 120 - 260 bloom (as per need) | Conform |
Viscosity (6.67%) | 30- 48 | 37mpa.s |
Moisture | ≤16% | 12.3% |
Ash | ≤2.0% | 1.0% |
Transparency (5%) | 200- 400mm | 310mm |
pH (1%) | 5.5- 7.0 | 6.0 |
So2 | ≤50ppm | 19ppm |
Insoluble material | ≤0.1% | 0.01% |
Arsenic (as) | ≤1ppm | 0.7 mg/kg |
HEAVY METAL (as PB) | ≤50PPM | 18PPM |
Total bacterial | ≤1000cfu/ g | 500cfu/g |
li | Negative in 10g | Negative |
Salmonella | Negative in 25g | Negative |
Paticle size | 5- 120 mesh (as per need) | Conform |
Packaging & Delivery
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