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Author : G&P
Article ID : 7
Audience : Default
Version 1.00.02
Published Date: 2015/3/17 21:50:00
Reads : 668
Edible Gelatin

 

 

Gelatin is widely used in the meat industry as gelling agent, emulsifier, thickener and water-binder so on; gelatin is safe and it can be arbitrarily added to the meat products. gelatin is obtained from animal raw materials and can be considered as a natural complement of meat-based protein, with the application of gelatin in meat industry, it not only improve the quality and yield of the meat product, but also improve the meat product's nutrients, taste and appearance so on.

 

Gelatin for Yogurt and Other Dairy Products

ITEMS

GS250-270

GS220-240

GS190-210

EG220-240

EG190-210

EG160-180

Jelly strength6.67% 10 Bloom g

260±10

230±10

200±10

230±10

200±10

170±10

Viscosity Mpascal6.67% 60Mpa·s 

4.5-6.0

4.0-5.0

4.0-4.8

4.5-6.0

4.0-5.5

3.5-5.0

Viscosity Engler (15% 40) °E

13-22

11-20

11-16

11.0-17.0

9.0-15.0

7.0-13.0

Viscosity Breakdown 6.67% 37%

≤6%

≤10% 

≤10%

10%

10%

10%

Transparency 5% 40mm

≥400

≥350

≥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 %

≤13%

≤14% 

≤14%

14%

14%

13%

Insoluble Particles %

≥78%

≥70%

≥70%

0.2%

0.2%

0.2%

SO2 mg/kg

≥92%

≥86%

≥86%

50

50

50

Arsenic mg/kg

≤0.2%

≤0.2%

≤0.2%

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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