Food Grade Gelatin in Desserts Jelly Pudding Salad Ice Cream Cake Beer

• CAS No.: 9000-70-8
• Formula: C6h12o6
• EINECS: 232-554-6
• Certification: ISO
• Appearance: Granule, Powder
• Packaging Material: Plastic
• Model NO.: bloom 240
• Storage Method: Normal
• Shelf Life: >12 Months
• Resource: Natural
• Storage: Cool Dry Place
• Gel Strength: Bloom 120~250
• Grade: Food Grade Gelatin
• Supply Ability: 300 Tons / Month
• Transport Package: Bag
• Specification: 25kgs/bag
• Origin: China
• Production Capacity: 3000ton/Year

Product Description

Application

Applications: Jelly desserts, Frozen foods, Microwave meals, Gummy candies, Marshmallows, Ice creams, Caramel candies, Nougat, Confectionaries, Condiments, Easy-to-swallow foods, Nursing care foods, Soft capsules, Hard capsules, Tablets, Cataplasms, etc.

 

Description of Gelatin:

Gelatin is relatively insoluble in cold water but hydrates readily in hot water. When added to cold water gelatin granules swell into particles absorbing 5-10 times their weight in water. Raising the temperature above 40º C dissolves the swollen gelatin particles forming a solution, which gels upon cooling. The rate of solubility is affected by factors such as temperature, concentration and particle size. Gelatin is insoluble in alcohol and most other organic solvents.

Because of its special properties, gelatin is used in making pharmaceutical capsules, jelly,industrial adhesives. Also gelatin is widely used in other applications.

Function of Gelatin:

Gelatin is used as a thickener, as it forms strong gels. Gelatin is the only non-carbohydrate (polysaccharide) thickening agent used in food.It can be used in Gelatin hydrolysis and hydrolysis of animal collagen,animal skin, hair, bone and leather.

 

Application of Gelatin:

Different types and grades of Gelatin Gelatin bloom are used in a wide range of  food and non-food products: Common examples of foods that contain Gelatin are Gelatin desserts, trifles, aspic, marshmallows,candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, ortexturizer in foods such as jams, yogurt, cream cheese, and margarine;

key words:Food Grade Gelatin;bulk Gelatin powder;Gelatin,CAS 9000-70-8;

 

Packing Detail:Packed in 40cmX50cm paper-drums and two plastic-bags inside.

Net Weight: 25kgs/drum.

Storage Situation: Stored in a cool and dry well-closed container, keep away from moisture and strong light / heat.

Shelf Life:Two years under well Storage situation and stored away from direct sun light.
 

Gel Strength/Jelly Strength  Bloom (6.67%, 10°C)	120-260
Moisture ( at 105°C)	Max 14%
Ash content ( at 550°C)	Less 2%
Clarity (% Transmittance 620nm)	≥50
Clarity (% Transmittance 450nm)	≥30

Item                                                     Specification                  Test Method

Chemical and Physical properties

Viscosity (at 60°C, 6.67% solution)             >= 24 mps                        GME

Appearance                                            Pale yellow powders or granules

Insoluble material (%)                      <= 0.2

Sulfur dioxide (SO₂)                        <=30 ppm                         GME, EP, USP

Hydrogen Peroxide  (H₂O₂)            <=10 ppm                          GME, EP 

Arsenic (As)                                    <=1 ppm                              GME, USP 

Chromium (Cr)                                <=2 ppm                              GME 

Lead (Pb)                                        <=1.5 ppm                          GME, FCC
Microbiological Properties

Total Aerobic microbial count (in 1g)   <10000 CFU

Salmonella  (in 25g)                          Negative                GME, EP, USP

E.coli (in 1g)                                      <=3 MPN                       EP, USP