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Gelatin for Yogurt and Other Dairy Products
Posted by G&P on 2015/3/17 21:59:50 (612 reads)
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

  0   Article ID : 8
Gelatin for Meat Industry
Posted by G&P on 2015/3/17 21:50:00 (630 reads)
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

  0   Article ID : 7
Quick-soluble Gelatin and Cold-soluble Gelatin
Posted by G&P on 2015/3/17 21:45:32 (621 reads)
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

  0   Article ID : 6
Hydrolyzed Protein
Posted by G&P on 2015/3/17 21:41:18 (637 reads)
Hydrolyzed Protein

 

 

Hydrolyzed animal protein is white or light yellow powder, no peculiar smell.

Hydrolyzed animal protein has high nutritive value, excellent performance. This is made from gelatin through strictly controlled hydrolysis under the advanced process of high temperature & instant drying. Hydrolyzed animal protein contains 18 kinds of amino acids, also the protein content is as high as 92%(food grade),it is a novel high protein nutritional additive, safe and reliable. It is widely used in food, nutrition supplement, medicine and cosmetics etc.

 

Hydrolyzed Animal Protein

 

Items

HAP90

Protein  %

90

PH  

4.0-7.0

Moisture  %

8.0

Insoluble Particles %

0.1

Ash %

2.0

SO2 mg/kg 

50

Peroxide mg/kg 

10

Relative molecular weight

500-20000

Chrome (Cr )  mg/kg

10.0

Arsenic  mg/kg

1.0

Heavy metal mg/kg

50

Transmittance 450mm

70%

Transmittance 620mm

85%

Total Bacteria Count unit/g

1000

Escherichia Coli  in 10g

30

Salmonella in 25g

Not found

  0   Article ID : 5
Gelatin for Hard Capsules
Posted by G&P on 2015/3/17 21:30:00 (515 reads)
Medical Gelatin

 

 

Gelatin is the most important material used for producing hard capsules.

Hard capsules are used in general for powdered substances. And supplied as closed empty capsules those are later filled with the substances. GP is proficient in hard capsule production process, who always provide high quality raw materials (gelatin) for hard capsules producing.

 

Gelatin for Hard Capsules Physical & Chemical Items:

Items

GB250-270

GB220-240

GB190-210

GS250-270

GS220-240

GS190-210

Jelly strength6.67% 10Bloom 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%

Transmittance 450mm

≥88%

≥86%

≥80%

≥78%

≥70%

≥70%

Transmittance 620mm

≥96%

≥95%

≥93%

≥92%

≥86%

≥86%

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

ParticlesASTMmesh

8-80

8-80

8-80

8-80

8-80

8-80

Microbial Items

Total Bacteria Count unit/g

≤1000

≤1000

≤1000

≤1000

≤500

≤500

Escherichia Coli  in 10g

Not Found

Not Found

Not Found

Not Found

Not Found

Not Found

Salmonella  in 25g

Not Found

Not Found

Not Found

Not Found

Not Found

Not Found

 

  0   Article ID : 4
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