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fish gelatin powder

OverviewQuick DetailsCAS No.:9000-70-8Other Names:GELATINEMF:C102H151O39N31EINECS No.:232-554-6FEMA No.:3385Place of Origin:Henan, China (Ma

$4500 /


Stock:	10000 s
Quantity:	-+ Min Order: piece

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Overview

Quick Details

CAS No.:: 9000-70-8

Other Names:: GELATINE

MF:: C102H151O39N31

EINECS No.:: 232-554-6

FEMA No.:: 3385

Place of Origin:: Henan, China (Mainland)

Type:: Emulsifiers, Flavoring Agents, Nutrition Enhancers, Stabilizers, Thickeners, foaming agent

Brand Name:: HAIJIAO

Model Number:: WL-01

Product name:: GELATIN

Appearance:: LIGHT YELLOW

Certification:: ISO9001:2000, HACCP,HALAL

Application:: Food Addtive

Color:: Light Yellowish

Shelf Life:: 2 Years

Packing:: 25kg/drum/bag

Storage:: MOISTUREPROOF

KEYWORDS:: fish gelatin powder

QC:: 100% Test

Supply Ability

Supply Ability:: 3500 Metric Ton/Metric Tons per Year

Packaging & Delivery

Packaging Details: KRAFT PAPER BAG WITH INNER FOOD GRADE P.P.BAG. 25KG/BAG

Port: SHANGHAI

Lead Time :

Quantity(Tons)	1 - 3	4 - 20	>20
Est. Time(days)	5	18	To be negotiated

Product Description

Gelatin

Gelatin ad a thickening agent is widely used in the food industry, such as jelly, edible pigment, senior jelly, ice cream, dry vinegar, yogurt,frozen food etc. In the chemical industry gelatin is mainly used as adhesive, emulsification and senior cosmetics raw material production.

Application	Gel strength (Bloom)	Gel strength (Bloom)
YOGURTS	150	0.2-2%
THERMALLY TREATED FERMENTED MILK	150	0.2-2%
DESSERT CREAMS	150	0.2-2%
ICE CREAM,WATER ICES	150	0.2-1%
LOW CALORIE SPREADS	250	0.5-3%
MOUSSES	150-200 Hydrolyzed collagen	0.2-2%

Detailed Images

gelatin feature:

Gelatin is a hydrophilic colloid has the nature of the protective colloid, can be used as the hydrophobic colloid stabilizer, emulsifier. Gelatin is also the ampholyte, therefore in the aqueous solution can be charger particles condensed into pieces, so it can be used as clarifying agent for liquor, alcohol.
Gelatin has been used in the food industry for hundreds of years. Its unique thermal reversibility is essential for different candy applications, But its popularity is also attributed to its gelling, foaming, thickening, water-retaining and emulsifying properties. Gelatin is water-soluble, fully digestible and compatible with most other hydrophilic colloid, including vegetable colloid and granulated sugar, corn syrup, edible acids and spices.

PHYSICAL AND CHEMICAL TEMS		EXECUTION STANDARD	INSPCTION RESULTS
MOISTURE (%)		≤14	11
JELLY STRENGTH(6.67%) (BLOOM)		≥50	80-280
ASHES(%)		≤2.0	1.2
TRANSMITTANCE(%)/ WAVE LENGTH (NM)	450	≥30	56
	620	≥50	87
WATER INSOLUBLE(%)		≤0.2	0.15
SO₂(mg/kg)		≤30	15
PEROXIDE(mg/kg)		≤10	5
ARSENIC(mg/kg)		≤1.0	NEGATIVE
CHROMIUM(mg/kg)		≤2.0	1.1
PLUMBUM(mg/kg)		≤1.5	1.3
MICROBIAL TESTS
TOTAL BACTERIA COUNT(CFU/g)		≤1000	500
SALMONELLA		FORBID	NEGATIVE
COLI(MPN/g)		≤3	1
SENSE
APPEARANCE		LIGHT YELLOW OR YELLOW WITH IN WHITE GRAIN NO IMPURITY THAT CAN BE SEEN IN EYES
ODOUR		NO SPECIAL SMELL, NO FOUL SMELL, NO PECULIAR SMELL
QUALITY GUARANTEED PERIOD: TWO YEARS
PACKAGE: KRAFT PAPER BAG WITH INNER FOOD GRADE P.P.BAG. 25KG/BAG
STORAGE INSTRUCTIONS: IN CLEAN,MOISTUREPROOF,AIR PLACE. AVOID THE OPEN AIR KEEPING. GUARD AGAINST DAMP, BE HEATED, EXPOSE TO THE SUN.