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Product Details
Gelatin
| Packing: | In 25kg/sack or drum with polyethylene inserts |
|---|---|
| Productivity: | 3000MT/YEAR |
| Unit Price/Payment: | L/C OR T/T |
| HS Code: | 35030010 |
| Trademark: | IRO-TAIHE |
| Origin: | CHINA |
| Transportation: | PROMPT |
Synonyms: Gelatins; Gelatine
Molecular Formula: C6H12O6
EINECS: 232-554-6
Molecular weight: 138.12
CAS No: 9000-70-8
Gelatin
Applications:
1) Candy: Gelatin is mainly used to enhance flavor and taste of candies making use of its chewing-resistant property and softness
2) Swiss soft candy, QQ soft candy: To improve texture and taste making use of its chewing-resistant property and solubility in mouth
3) Cotton candy: Making use of emulsification property and churning process of gelatin to produce air-cell swelling the candies bulk and produce candies with special types and flavors
4) Dragee: Making use of coagulation of gelatin to produce inclusion packed in sugar-coat and enhances candy texture and luster
5) Icy product: Applying gelatin for icy products, such as ice cream, ice-lolly and ice bar, to enhance even emulsification ability, reduce solution speed of icy
Product and improve flavor and taste
6) Dairy food: For yoghurt, soft cheese and fresh butter, gelatin could maintain wetness of structure
7) Desserts: Advanced jellies are all made with gelatin to enhance taste and flavor
8) Meat: Gelatin are used for preparation of many dishes, such as gelatin beef, corned beef, meat stuffing of boiled dumpling and stuffed bun, burger and all
Kinds of ham meat. It could enrich flavor of meat and enhance coagulation. Seasoning juice and frozen beef also need gelatin to prevent coagulation and separation
9) Jam: For salad, chocolate catsup, cocoa catsup and peanut catsup, making use of viscosity gelatin to enhance thickness of products, improve quality and
Enhance flavor
10) Beverage: For juice, beverage and liquor, using clarification of gelatin to improve quality and enrich taste of products
11) Instant noodles: Using coagulation of gelatin to produce seasoning package such as sugar-coat, made directly by hot water, convenient and clean. Besides,
Viscosity of gelatin could enhance substantiality of instant noodles soup, taste and flavor
12) Medicine: For cod-liver oil and medicine capsule, using coagulation of gelatin and property of producing sugar-coat, sanitary, convenient and cheap
Packing:
1) 25kg/sack or drum with polyethylene inserts
2) Customized packaging available
| Medicine Gelatin : | ||||||
| Item | Unit | |||||
| Jelly Strength | (6.67%, 10°C) Bloom g ≥ | 280 | 240 | 220 | 200 | 160 |
| Viscosity | (15%, 40°C) °E ≥ | 18 | 16 | 14 | 12 | 10 |
| (6.67% 60°C) mpa•s ≥ | 5.6 | 5.3 | 5.0 | 4.5 | 4.0 | |
| (6.67%, 60°C)mps ≥ | 58 | 53 | 47 | 43 | 38 | |
| Viscosity Degradation | (6.67%, 37°C)% ≤ | 10 | 10 | 15 | 15 | 20 |
| Moisture | (105°C) % ≤ | 10 | 12 | 12 | 14 | 14 |
| Ash | (650°C) % ≤ | 0.8 | 0.8 | 1.0 | 1.0 | 1.5 |
| Transparency | (5%, 40°C) mm ≥ | 300 | 260 | 220 | 200 | 180 |
| PH | (1%, 35°C) | 4.0-6.5 | ||||
| SO2 | ppm ≤ | 30 | 30 | 50 | 50 | 100 |
| Heavy Metal | ppm ≤ | 20 | 20 | 30 | 30 | 50 |
| Arsenic | ppm ≤ | 0.5 | 0.5 | 0.6 | 0.6 | 0.8 |
| Insolubles | % ≤ | 0.1 | 0.1 | 0.1 | 0.1 | 0.2 |
| Total Bacterial | Entries/g ≤ | 400 | 400 | 500 | 500 | 1000 |
| Colibacillus and Salmonella | 0 | |||||
| Edible Gelatin: | ||||||
| Item | Unit | |||||
| Jelly Strength | (6.67%, 10°C) Bloom g ≥ | 220 | 180 | 160 | 120 | 100 |
| Viscosity | (15%, 40°C) °E ≥ | 14 | 12 | 10 | 8 | 5 |
| (6.67% 60°C) mpa•s ≥ | 5.0 | 4.5 | 4.0 | 3.6 | 3.0 | |
| (6.67%, 60°C)mps ≥ | 47 | 43 | 38 | 35 | 30 | |
| Moisture | (105°C) % ≤ | 12 | 14 | 14 | 16 | 16 |
| 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 ≤ | 30 | 30 | 50 | 50 | 50 |
| Arsenic | ppm ≤ | 0.6 | 0.6 | 0.8 | 1 | 1 |
| Insolubles | % ≤ | 0.1 | 0.1 | 0.2 | 0.2 | 0.2 |
| Total Bacterial | Entries/g ≤ | 500 | 500 | 1000 | 1000 | 1000 |
| Colibacillus and Salmonella | 0 | |||||
| Bone Glue: | |||
| Item | Unit | Superfine grade | First grade |
| Jelly Strength | (10°C) Bloom g≤ | 200 | 180 |
| Viscosity | (15%, 40°C)°E≥ | 4.0 | 3.4 |
| (12.5% 60°C) mpa•s ≥ | 5.0 | 4.5 | |
| Moisture | (105°C)%≤ | 16 | 16 |
| Ash | (650°C)%≤ | 2.5 | 3.0 |
| pH | (1%, 35°C) | 5.5-7.0 | 5.5-7.0 |
| Industrial Gelatin: | |||||
| Item | Unit | ||||
| Jelly Strength | (12.5%, 10°C) Bloom g ≥ | 420 | 380 | 300 | 180 |
| Viscosity | (15%, 40°C) °E ≥ | 10 | 7 | 5 | 3 |
| (12.5% 60°C) mpa • s ≥ | 17 | 14 | 11 | 8 | |
| (12.5%, 60°C)mps ≥ | 186 | 132 | 96 | 60 | |
| Moisture | % ≤ | 15 | 15 | 16 | 16 |
| Ash | % ≤ | 2.0 | 2.5 | 2.5 | 3.0 |
| Transparency | (5%, 40°C) mm ≥ | 100 | 50 | 25 | - |
| PH | 5.5-7 | ||||
