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Author : G&P
Article ID : 8
Audience : Default
Version 1.00
Published Date: 2015/3/17 21:59:50
Reads : 647
Edible Gelatin

 

 

Gelatin as a thickener and stabilizer are widely used in yogurt and other dairy products among the colorless, odorless gelatin, and milk will not be any reaction at low temperatures directly into the gum, can be added gas treatment, the formation of multi-bubble low-density foam structure, with the proportion of milk to a variety of additions, making dairy products more smoothness of texture, taste pure.

 

Gelatin for Yogurt and Other Dairy Products

ITEMS

EG220-240

EG190-210

EG160-180

EG130-150

EG100-120

EG70-90

Jelly strength6.67% 10 Bloom g

230±10

200±10

170±10

140±10

110±10

80±10

Viscosity Mpascal6.67% 60Mpa·s 

4.5-6.0

4.0-5.5

3.5-5.0

3.0-4.5

2.5-3.5

2.0-3.0

Viscosity Engler (15% 40) °E

11.0-17.0

9.0-15.0

7.0-13.0

5.3-11

3.8-7.0

2.5-5.3

Viscosity Breakdown 6.67% 37%

10%

10%

10%

5%

5%

5%

Transparency 5% 40mm

350

300

300

200

100

50

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%

13%

13%

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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