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Food Ingredient Thickener Gelatine Gelatin Powder/Granule/Sheet CAS 9000-70-8US$ 0.5 - 0.6MOQ: 1 Kilogram -
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Gelatin/Gelatine
Gelatin (or gelatine) is a protein made from the partial hydrolysis of collagen, which is generally derived from the skins and bones of porcine (pork), bovine (beef or cattle), and fish.
It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.
Form: Powder/Granule/Sheet
Physical and Chemical Items | Specification | Result | |
Jelly Strength (6.67%) | ≥160bloom | 165bloom | |
PH (1%) 40ºC | 3.8-7.6 | 5.2 | |
Ashes(550ºC) | ≤2.0% | 0.5% | |
Clarity 5% | ≥400mm | 500 mm | |
Sulphur dioxide | ≤10mg/kg | <10 | |
Chrome | ≤2mg/kg | 0.6 | |
Heavy Metals(As Pb) | ≤20mg/kg | <20 | |
Arsenic | ≤1mg/kg | <1 | |
Transmittance | ≥90% | 94% | |
Total Bacteria Count | ≤1000ing | <1000ing | |
Food Industry
Food grade gelatin can act as a gelling agent, stabilizer, binder, emulsifier, film former, or whipping agent in food.
Gummies
Marshmallows
Desserts
Jelly
Yogurts
Pudding
Salad
Ice cream
Cake
Beer
Pharmaceutical Industry
Pharmaceutical grade gelatin is an indispensable excipient in the production of hard capsules and soft capsules for its good film-forming and gelling properties.
Also, it can be used in vitamin coating.
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