Азиатская пищевой желатин (120,150.180,200,220,240,260,280

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 of amino acid and 90% collagen.ItemUnitJelly Strength(6.67%, 10°C) Bloom g ≥220180160120100Viscosity(15%, 40°C) °E ≥14121085(6.67% 60°C) mpa•s ≥5.04.54.03.63.0(6.67%, 60°C)mps ≥4743383530Moisture(105°C) % ≤1214141616Ash(650°C) % ≤1.01.02.02.02.0Transparency(5%, 40°C) mm ≥300200160120100pH(1%, 35°C)5.5-6.5SO2ppm ≤5050100100150Heavy Metalppm ≤3030505050Arsenicppm ≤0.60.60.811Insolubles% ≤0.10.10.20.20.2Total BacterialEntries/g ≤500500100010001000Colibacillus and Salmonella0ApplicationsConfectionery Confections are typically made from a base of sugar, corn syrup and water. To this base is added flavor, color and texture modifiers. Gelatin is widely used in confections because it foams, gels, or solidifies into a piece that dissolves slowly or melts in the mouth.Confections such as gummi bears contain a relatively high percentage of gelatin. These candies dissolve more slowly thus lengthening the enjoyment of the candy while smoothing the flavor.Gelatin is used in whipped confections such as marshmallows where it serves to lower the surface tension of the syrup, stabilize the foam through increased viscosity, set the foam via gelation, and prevent sugar crystallization.Gelatin Desserts Gelatin desserts can be traced back to 1845 when a U.S. patent was issued use for "portable gelatin" for use in desserts. Gelatin desserts remain popular: the current U.S. market for gelatin desserts exceeds 100 million pounds annually.Today's consumers are concerned with caloric intake. Regular gelatin desserts are easy to prepare, pleasant tasting, nutritious, available in a variety of flavors, and contain only 80 calories per half-cup serving. Sugar-free versions are a mere eight calories per serving.The buffer salts are used to maintain the proper pH for flavor and setting characteristics. Historically, a small amount of salt was added as a flavor enhancer.Gelatin desserts can be prepared using either Type A or Type B gelatin with Blooms between 175 and 275. The higher the Bloom the less gelatin required for a proper set (i.e. 275 Bloom gelatin will require about 1.3% gelatin while a 175 Bloom gelatin will require 2.0% to obtain an equal set). Sweeteners other than sucrose can be used.Dairy products Gelatin acts as both a texturiser and a stabilizer in many dairy products, including yoghurts and supreme ice creams. In yoghurts it helps avoid the floury texture of starches, while in ice creams it controls the excess formation of ice crystals. In both yoghurt and ice cream, as with similar dairy desserts or iced confections, gelatin melting at body temperature provides a smooth creamy sensation and allows the full release of flavors and aromas.Beverages By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices.