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%) |
|
|
|
2 |
(6.67% |
≥4.3 |
4.5 |
|
3 |
(12.5% |
≥12 |
13 |
|
4 |
PH(1%) |
5.5-7.0 |
6.5 |
|
5 |
Miosture |
≤12% |
10.5% |
|
6 |
Ashes( |
≤2.0% |
1.3% |
|
7 |
Sulfur dioxide |
≤50mg/kg |
26mg/kg |
|
8 |
Clarity 5% |
|
|
|
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 |
Conform |
|
13 |
Salmonella |
none in |
Conform |
|
14 |
Appearance |
Light yellow or yellow with in white grain |
Conform |
|
15 |
odor |
No special smell no fom smeel no peculiar smell |
Conform |