Gelatin

发布日期：2020-09-22 17:38　浏览次数：

Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Gelatin is a translucent, colorless, odorless, brittle, nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Spec: 80 - 280 bloom,10-80meshes Purity:100% natural and healthy Packing : 25KG/BAG,18MT/20'FCL Specifications:

No.	Item	Standard (FCCIV)	Test Result
1	Jelly Strengty(6.67%)	180g±10	183g
2	(6.67% 60℃）MPAS	≥4.3	4.5
3	(12.5% 40℃）°E	≥12	13
4	PH(1%)40℃	5.5-7.0	6.5
5	Miosture	≤12%	10.5%
6	Ashes(600℃）	≤2.0%	1.3%
7	Sulfur dioxide	≤50mg/kg	26mg/kg
8	Clarity 5%	150mm-450mm	300mm
9	Heavy Metals	≤50mg/kg	23Mg/kg
10	Water unsoluable matter	≤0.2%	0.03%
11	Total Bacteria Count	≤1000ing	150ing
12	Escherichina coll	none in 10g sample	Conform
13	Salmonella	none in 25g sample	Conform
14	Appearance	Light yellow or yellow with in white grain	Conform
15	odor	No special smell no fom smeel no peculiar smell	Conform

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Gelatin