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Leaf Gelatin
Posted by G&P on 2015/3/25 3:37:02 (735 reads)
Edible Gelatin

Leaf Gelatin, also called Sheet Gelatin, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product. 

Professional cooks often use sheet/leaf gelatin because it makes a clearer gelatin with purer flavor. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules. 

Gelatin for Soft Capsules Physical & Chemical Items:

Items

GB160-180

GB130-150

GS250-270

GS220-240

GS190-210

GS160-180

Jelly strength(6.67% 10℃) Bloom g

170±10

140±10

260±10

230±10

200±10

170±10

Viscosity Mpascal(6.67% 6 0℃)Mpa·s 

3.5-5.0

3.0-4.5

5.0-7.0

4.5-6.0

4.0-5.5

3.5-5.0

Viscosity Engler (15% 40℃) °E

7.0-13.0

5.3-11

11.0-22.0

11.0-17.0

9.0-15.0

7.0-13.0

Viscosity Breakdown (6.67% 37℃)%

≤5%

≤5%

≤6%

≤10% 

≤10%

≤10%

Transparency (5% 40℃)mm

≥300

≥300

≥400

≥350

≥300

≥300

PH(1.0% 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%

≤14% 

≤14%

≤14%

Transmittance 450mm

≥88%

 ≥86%

≥78%

≥70%

≥70%

≥70%

Transmittance 620mm

≥96%

≥95%

≥92%

≥86%

≥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

Microbial Items

Total Bacteria Count  unit/g

≤1000

≤1000

≤1000

≤1000

≤1000

≤1000

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 : 13
Gelatin for Candy
Posted by G&P on 2015/3/17 22:02:32 (842 reads)
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

  0   Article ID : 9
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