Food Grade Gelatin
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.
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
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.
