Edible Gelatin

Edible Gelatin is light yellow to yellow fine grain. It should be kept dry, clean and even place without impurities. production processPre-treatment First of all, the fat and minerals are removed from the raw materials. Afterwards two different pre-treatment methods are used, depending on the raw material and on the final application of the gelatine. Alkaline procedure The connective tissue of cattle is highly interconnected and is therefore pre-treated with lime in a process lasting several weeks. This brings about a gentle change to the collagen structure. After this treatment, the collagen is soluble in warm water and can thus be separated from the rest of the raw material. Acid procedure The collagen connective tissue from pigskin is not so heavily interconnected. Here, a one-day acid treatment with subsequent neutralization and the intensive rinsing out of the salts is sufficient to extract the collagen. Extraction The pre-treated raw materials are now treated with hot drinking water and extracted in several stages. The temperature of the hot water is a parameter for the jelly strength: the lower the temperature of the water, the higher the gel strength (bloom value) of the extracted gelatine. Cleaning The extracted solutions are freed of traces of fat and fine fibres in high-performance separators. Even the finest impurities are removed by filtration, in a similar way to the beverages industry. In a last purification stage the gelatine is freed of calcium, sodium, residual acid and other salts. Thickening The gelatine solution is now concentrated in vacuum evaporators and thickened to form a honey-like solution. Drying The highly concentrated gelatine solutions are sterilized, cooled, set and dried under strict hygienic conditions. In this process, “gel noodles” are formed that are ground into grains when dry. The quality and purity of the gelatine is ensured by detailed quality control. All of these steps are indispensable for gelatine manufacture and have been used for decades to manufacture high-quality gelatine. Edible Gelatin is light yellow to yellow fine grain. It should be kept dry, clean and even place without impurities. It can pass 4mm aperture sieve, that is 5 mesh. We have the capability to manufacture the milk powder like products in size of 10-120 mesh. We also have a Qinzhen workshop, and can handle the HALAL certificate. This product consists of 18 types f amino acid and 90% collagen. It has good performances in surface activity, viscidity and impact absorption, widely used in foodstuff, such as freezing meat, can and candy, sausage and ice cream. Our factory has the wgole est of cloesd stainless steel breaking plant. Item Unit Jelly Strength (6.67%,10 c) Bloom g ≥ 220 180 160 120 100 Viscosity (15%,40 c) OE ≥ 14 12 10 8 5 (6.67%, 60 c) mpa.s ≥ 5.0 4.5 4.0 3.6 3.0 Moisture 14 Ash 650 c ≤ 1.0 1.0 2.0 2.0 2.0 Transparency (5%, 40 c) mm ≥ 300 200 160 120 100 PH (1%, 35 c) 5.5 6.5 SO2 Ppm ≤ 50 50 100 100 150 Heavy Metal Ppm ≤ 50 50 50 50 50 Insolubles % ≤ 0.2 0.2 0.2 0.2 0.2 Total Bacterial Per/g ≤ 500 500 1000 1000 1000