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Food Grade Gelatin

Food Grade Gelatin

Short Description:

Commercial gelatin vary from80 to 260 Bloom grams and, except for specialty items, are free of added colors, flavors, preservatives, and chemical additives. Gelatin is a generally recognized as safe food gelatin’s most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels.Gelatin is a protein made from partial hydrolysis of animal collagen. Food-grade gelatin is used as gelling agent in making jelly, marshmallows and gummy candies. Moreover, it is also used as a stabilizing and thickening agent in manufacturing jams, yoghurt and ice-cream.


Product Detail

Specification

Flow Chart

Application

Package

Product Tags

Some Specifications of Food Gelatin:

 

Application

For gummy bear

For jelly candy

For marshmallow

Jelly strength

250 bloom

220-250 bloom

230-250 bloom

Viscosity (customized)

2.9-3.2mpa.s

2.8-3.2 mpa.s

3.2-4.0 mpa.s

transparency

450mm

500mm

500mm

Why Choose Yasin As Your Food-grade Gelatin Supplier

 

1. Raw Material: Yasin food gelatin sources for animal skin from Yunnan, Gansu, Mongolia, etc pollution-free grassland

2. Experienced Workers: Most of our workers with rich experience and together with us in gelatin production for more than 15 years

3. Technical Support: Yasin can provide you with technical support if you have any problems in production with our food-grade gelatin

3. Eco-friendly: Invested and updated our wastewater treatment system by around US$ 2 million to maintain a sustainable and Eco-friendly approach

food grade gelatin

Application

 

Confectionery

Confections are typically made from a base of sugar, corn syrup, and water. To this base, they are 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 gummy bears contain a relatively high percentage of gelatins. 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 gelatin, and prevent sugar crystallization.

Gelatin is used in foamed confections at a 2-7% level, depending upon the desired texture. Gummy foams use about 7% of a 200 - 275 Bloom gelatin. Marshmallow producers generally use 2.5% of a 250 Bloom Type A gelatin.

 

Function

Bloom

Type *

Viscosity

Dosage

(in cp)

Confectionery             

Gelatin gums

  • · gelling agent
  • · texture
  • · elasticity

180-260

A/B

low-high

6 - 10 %

Wine gums

(gelatin + starch)

  • · gelling agent
  • · texture
  • · elasticity

100-180

A/B

low-medium

2 - 6 %

Chewable sweets

(fruit chews, toffees)

  • · aeration
  • · chewability

100-150

A/B

medium-high

0.5 - 3 %

Marshmallows

(deposited or extruded)

  • · aeration
  • · stabilisation
  • · gelling agent

200-260

A/B

medium-high

2 – 5 %

Nougat

  • · chewability

100-150

A/B

medium-high

0.2 – 1.5 %

Liquorice

  • · gelling agent
  • · texture
  • · elasticity

120-220

A/B

low-medium

3 – 8 %

Coating

(chewing gum – dragees)

  • · film forming
  • · binding

120-150

A/B

medium-high

0.2 – 1 %

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图片8
图片9

Wine and Juice Fining

 

By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider, and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation, and brilliant clarification.

 

Function

Bloom

Type *

Viscosity

Dosage

(in cp)

Wine and Juice fining

 

 

  • · clarification

80-120

A/B

low-medium

5 –15 g/hl

 
图片10

Specification

Physical and Chemical Items
Jelly Strength Bloom 140-300Bloom
Viscosity (6.67%  60°C) mpa.s 2.5-4.0
Viscosity Breakdown  % ≤10.0
Moisture  % ≤14.0
Transparency mm ≥450
Transmittance        450nm % ≥30
                             620nm % ≥50
Ash  % ≤2.0
Sulfur Dioxide mg/kg ≤30
Hydrogen Peroxide mg/kg ≤10
Water Insoluble % ≤0.2
Heavy Mental mg/kg ≤1.5
Arsenic mg/kg ≤1.0
Chromium mg/kg ≤2.0
 Microbial Items
Total Bacteria Count CFU/g ≤10000
E.Coli MPN/g ≤3.0
Salmonella   Negative

 

Flow Chart For Gelatin Production

 
20230731135744

Package

 

Mainly in 25kgs/bag.

1. One polybag inner, two woven bags outer.

2. One Polybag inner, Kraft bag outer.                     

3. According to the customer's requirement.

 

Loading Ability:

1. with pallet: 12Mts for 20ft Container, 24Mts for 40Ft Container

2. without Pallet:  8-15Mesh Gelatin: 17Mts 

More than 20Mesh Gelatin: 20 Mts

gelatin packing  (1)
gelatin packing  (2)
gelatin packing  (3)

Storage

 

Keep in a tightly closed container, stored in a cool, dry, ventilated area.

Keep in GMP clean area, well-controlled the relative humidity within 45-65%, and the temperature within 10-20°C. Reasonably adjust the temperature and moisture inside the storeroom by adjusting Ventilation, cooling, and dehumidification facilities.

 

FAQ

Q1: What are the different types of gelatin?

Gelatin comes in many forms, including  gelatin powder or granulated gelatin, with different strengths and bloom values. Different types are suitable for different applications.

 

Q2. Do your gelatin products come from sustainable sources?

Yes, It is critical to ensure that the gelatin used comes from ethical and sustainable suppliers and that the manufacturing process follows sustainable practices.

 

Q3:  Are your gelatin products free from allergens, additives, or preservatives?

Yes. It is important to verify that gelatin products are free of allergens, additives, or preservatives, especially for individuals with specific dietary restrictions or preferences.

 

Q4. What is your production capacity, can you accommodate large orders?

1000+ tons production capacity ensures we can handle large orders or meet specific production needs.

 

Q5: What is your lead time for order fulfillment and shipping?

 Yasin can guarantee a fast delivery time of about 10 days.


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  • Food Grade Gelatin

    Physical and Chemical Items
    Jelly Strength                                       Bloom     140-300Bloom
    Viscosity (6.67%  60°C) mpa.s 2.5-4.0
    Viscosity Breakdown           % ≤10.0
    Moisture                             % ≤14.0
    Transparency  mm ≥450
    Transmittance        450nm      % ≥30
                                 620nm      % ≥50
    Ash                                    % ≤2.0
    Sulfur Dioxide             mg/kg ≤30
    Hydrogen Peroxide          mg/kg ≤10
    Water Insoluble           % ≤0.2
    Heavy Mental                 mg/kg ≤1.5
    Arsenic                         mg/kg ≤1.0
    Chromium                      mg/kg ≤2.0
     Microbial Items
    Total Bacteria Count      CFU/g ≤10000
    E.Coli                           MPN/g ≤3.0
    Salmonella   Negative

    Flow Chart For Gelatin Production

    detail

    Confectionery

    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 gummy 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 gelatin, and prevent sugar crystallization. 

    application-1

    Dairy and Desserts

    Gelatin desserts can be prepared using either Type A or Type B gelatin with Blooms between 175 and 275. The higher the Bloom the fewer 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.

    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.

    application-2

    Meat and Fish

    Gelatin is used to gel aspics, head cheese, souse, chicken rolls, glazed and canned hams, and jellied meat products of all kinds. The gelatin functions to absorb meat juices and to give form and structure to products that would otherwise fall apart. Normal usage level ranges from 1 to 5% depending upon the type of meat, amount of broth, gelatin Bloom, and texture desired in the final product.

    application-3

    Wine and Juice Fining

    By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.

    application-4

    Package 

    Mainly in 25kgs/bag.

    1. One poly bag inner, two woven bags outer.

    2. One Poly bag inner, Kraft bag outer.                     

    3. According to customer’s requirement.

    Loading Ability:

    1. with pallet: 12Mts for 20ft Container, 24Mts for 40Ft Container

    2. without Pallet:  8-15Mesh Gelatin: 17Mts 

    More than 20Mesh Gelatin: 20 Mts 

    package

    Storage

    Keep in a tightly closed container, stored in a cool, dry, ventilated area.

    Keep in GMP clean area, well-controlled the relatively humidity within 45-65%, the temperature within 10-20°C. Reasonable adjust the temperature and moisture inside the storeroom by adjusting Ventilation, cooling and dehumidification facilities.

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