Food Grade Gelatin
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
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.
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.
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.
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.
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
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.
