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Edible Gelatin
Product Type Nutrient Additives
Form Solid
Style Dried
Certification FDA, HACCP, ISO, KOSHER, Halal
Packaging Bag
Place of Origin Hebei, China (Mainland)

Production Description

Edible Gelatin is obtained by partial hydrolysis of the structural macro-protein collagen from animal skin and bone. Generally gelatin is classified as follows:

Pigskin gelatin type A 
Bone gelatin Type B 

Gelatine contains nine of the ten essential amino acids and therefore has a substantial nutritional value. Edible Gelatine is safe and healthy and has been scientifically proved that it helps prevent and cure osteoporosis and arthritis.

Specifications 

Item

standards

Jelly Strength (6.67% 10°C)

80-300 bloomgrams

viscosity (6.67%, 60°C)

20-50 mps

Moisture

<14.0%

Ash (600°C)

<2.0%

Dirt/Insoluble

≤0.1%

SO2

<40 ppm

Arsenic

≤1 ppm

Chrome

 ≤1 ppm

Hg

≤0.1 ppm

Staphylococcus

<500 cfu/g

Salmonella

Negative

Use

Edible Gelatin is usded in our everyday food such as:
Sweets, including wine gums, liquorice, nougat, caramel, pastilles and candy bars; dairy and dessert products, including yoghurt and curd, milk puddings, tarts and deep-frozen tarts, cakes, ice-cream, light spreads and cheese; meat products and sauces, including tinned meat, ham, aspic, croquettes.

Packaging Details: 25kgs net kraft paper bag on pallet shrink-wrapped.Customizing packing is available.

 

   

 
Time:2010-7-13  Views:1730
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