Original
By certification 
Edible Gelatin for Making Cake
Our Company is a professional manufacturer and trader for skin gelatin and bone gelatin with 8-year-experience.
Our main products include gelatin and the derivatives of gelatin. Gelatin includes pharmaceutical grade gelatin, food grade gelatin and industrial grade gelatin. The derivatives of gelatin include calcium hydrophosphate, jelly adhesive glue and hydrolyzed collagen.
1.Introduction:
The versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery, cereal, and meat products. In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity. 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.
Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice. As an important ingredient, gelatin desserts, marshmallows, icings, frozen treats and bakery glazes will rely on it.
Gelatin contains 18 kinds of amino acids that human needs and has many incomparable characteristics in foodstuff as food additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.
Features:
1) Raw material: Fresh skin from healthy slaughtered cattle/pig.
2) Manufacture process: extraction, purification, concentration, polishing, filtration, drying, grinding, sifting and blending.
3) Scope of application:
Carnivorous can, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli, ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy,vitamin nutrition base, etc.
2.Specification:
Test Criterion:QB 2354-2005 |
SPECIFIATION |
||
Physical and Chemical Items |
TYPE:B; |
||
1. Jelly Strength (6.67%) |
100-200bloom |
200-26bloom |
|
2. Viscosity (6.67% 60°C) |
45-50mps |
45-50mps |
|
3.The viscosity loss 6.67% 37°C 24Hours |
≤7% |
≤6% |
|
4. Mesh |
4-8mesh |
4-8mesh |
|
5. Moisture |
≤12% |
≤12% |
|
6. Ashes(650°C) |
≤1.0% |
≤1.0% |
|
7. Transparency (5%, 40°C) mm |
≥500mm |
≥550mm |
|
8. PH (1%) 35°C |
6.0-6.5 |
6.0-6.5 |
|
9. Transmittance |
≥85% |
≥87% |
|
10. Arsenic (AS) |
≤0.8ppm |
≤0.8ppm |
|
11. Lead |
≤1ppm |
≤1ppm |
|
12. Cadmium |
≤0.5ppm |
≤0.5ppm |
|
13. Mercury |
≤0.1ppm |
≤0.1ppm |
|
14. Heavy Metals |
≤50ppm |
≤40ppm |
|
15. Iron |
≤30ppm |
≤30ppm |
|
16. Zinc |
≤30ppm |
≤30ppm |
|
17. Crease Content |
≤0.1% |
≤0.1% |
|
18. SO2 |
≤40ppm |
≤40ppm |
|
19. Insoluble substance in water |
≤0.1% |
≤0.1% |
|
Microbial Tests | |||
1. Total Bacteria Count≤ |
≤200 cfu/g |
≤200 cfu/g |
|
2. Escherichia coli |
Negative/25g |
Negative/25g |
|
3. Salmonella |
Negative/25g |
Negative/25g |
|
For more information, please surf our web:http://www.hx-gelatin.com/enAboutus.asp?ID=7
If you are interested in our gelatin,pls contact us at any time!We are looking forward to receiving your kind inquiry.
one of the leading manufacturers and suppliers of organic edible gelatin for making dessert mousse cake in China, has great competence in offering you the best quality and efficient organic edible gelatin for making dessert mousse cake. Welcome to choose the most suitable product here, and the excellent service is also available.
