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Author : G&P
Article ID : 9
Audience : Default
Version 1.00
Published Date: 2015/3/17 22:02:32
Reads : 841
Edible Gelatin

 

Applications: Being an ingredient(such as Food thickeners, stabilizers, film-forming agent), gelatin is used in a wide variety of products in areas of food processing, for example, in produce for Wine, cheesemilkcanned sausage, jelly, skin cold, candy, cakes and soft cold drinks

 

Gelatin for Food Industry  ( Especially for Gummi Candy):

Items

EGB250-270

EGB220-240

EGB190-210

EGS250-270

EGS220-240

EGS190-210

Jelly strength6.67% 10 Bloom g

260±10

230±10

200±10

260±10

230±10

200±10

Viscosity Mpascal6.67% 60Mpa·s 

5.0-7.0

4.5-6.0

4.0-5.5

5.0-7.0

4.5-6.0

4.0-5.5

Viscosity Engler (15% 40) °E

11.0-22.0

11.0-17.0

9.0-15.0

11.0-22.0

11.0-17.0

9.0-15.0

Viscosity Breakdown  (6.67% 37%

5%

5%

5%

6%

10%

10%

Transparency  (5% 40mm

400

350

300

400

350

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%

13%

13%

13%

14%

14%

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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