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Author : G&P
Article ID : 6
Audience : Default
Version 1.00
Published Date: 2015/3/17 21:45:32
Reads : 658
Edible Gelatin

 

 

 

As we all know, the general way of dissolving gelatin is pre-blending firstly, then being slowly dissolved in hot water, but in many special applications, such as, in order to meet the needs of high-efficiency production, to improve the end-customer experience and to save time, labor, energy and so on, so we need quick-soluble gelatin; In some applications, a heating stage is not required at all during the preparation, so we need cold- soluble gelatin.

Gelatin for Yogurt and Other Dairy Products

ITEMS

SQG220-240

SQG190-210

SQG160-180

SCG220-240

SCG190-210

SCG160-180

Jelly strength6.67% 10 Bloom g

230±10

200±10

170±10

230±10

200±10

170±10

Viscosity Mpascal6.67% 60Mpa·s 

4.5-6.0

4.0-5.5

3.5-5.0

4.5-6.0

4.0-5.5

3.5-5.0

Viscosity Engler (15% 40) °E

11.0-17.0

9.0-15.0

7.0-13.0

11.0-17.0

9.0-15.0

7.0-13.0

Viscosity Breakdown 6.67% 37%

10%

10%

10%

10%

10%

10%

Transparency 5% 40mm

350

300

300

350

300

300

PH1.0% 35

4.5-7.0

4.5-7.0

4.5-7.0

4.5-7.0

4.5-7.0

4.5-7.0

Ash %

2%

2%

2%

2%

2%

2%

Moisture %

14%

14%

13%

14%

14%

13%

Insoluble Particles %

0.2%

0.2%

0.2%

0.2%

0.2%

0.2%

SO2 mg/kg

50

50

50

50

50

50

Arsenic mg/kg

1

1

1

1

1

1

Heavy Metals(Pb) mg/kg

50

50

50

50

50

50

Microbial Items

Total Bacteria Count unit/g

1000

1000

1000

1000

1000

1000

Escherichia Coli in 10g

30

30

30

30

30

30

Salmonella In 25g

Not Found

Not Found

Not Found

Not Found

Not Found

Not Found


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