鱼果冻

Cosen fish gelatin takes fish skin or fish scale as raw material. Produced through water wash, degrease, evaporation, sterilization in full set of stainless steel equipment, the fish gelatin is odorless, colorless (pale yellow), translucency, hard, of high water absorption and viscidity. Rich in 18 kinds of amino acid, it is a kind of food additive with high nutrition value. Our gelatin is manufactured in a state of the art facility which utilizes the most advanced technologies, and we are registered with the FDA organization. Cosen fish gelatin complies with most international edible regulations, including the European Regulations (EC)N0853/2004 and N02073/2005 and FCC standards in force at the date of issue of this datasheet. Store away from heat and moisture, preferably below 25(770F)and below 65% relative humidity. gel strength (6.67%) 100-120 bloom 120-140 bloom 150-170 bloom 170-190 bloom 190-210 bloom 210-230 bloom 240-260 bloom viscosity(mps/6.67%) 28-36 37-42 40-45 46-55 48-60 48-68 50-75 engler viscosity(E/15%)≤ 5 7.4 8 9.8 10 11.4 12 15 12 18 12 20 12 25 transparency(mm) >100 >100 100-400 >200 >200 200-300 200-400 ash content(%)≤ 2.0 2.0 2.0 2.0 1.0 1.0 1.0 moisture(%)≤ 14 14 14 14 14 14 14 PH 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 sulphur dioxide(mg/kg)≤ 60 60 60 60 60 50 50 AS(mg/kg)≤ 1.0 1.0 1.0 1.0 1.0 1.0 1.0 heavy metal(mg/kg)≤ 20 20 20 20 20 20 20 total bacterial count(cfu/g)≤ 1000 1000 1000 1000 1000 1000 1000 colibacillus negative negative negative negative negative negative negative salmonella negative negative negative negative negative negative negative