|
 Edible Gelatin |
|
Edible Gelatin is light yellow to yellow fine grain, should be keep dry, clean and even with out impurities. This product consists of 18 types of amino acid and 90% collagen. It has good performances in surface activity, viscidity and impact absorption, widely used in foodstuff, such as freezing meat, can and candy, sausage and ice cream.
Technical Standard:
|
item |
unit |
|
| Jelly Strength |
(6.67%,10°C) Bloom g ≥ |
220 |
180 |
160 |
120 |
100 |
| Viscosity |
(15%,40°C) ≥ |
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 | |
|
|
