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Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. As one of food additive, food grade gelatin can be used in confectionery, jellies, desserts, dairy products or functional food, etc. Its functionalities include firming agent, formulation and processing aid, stabilizer and thickener, surface-active agent, and water finishing agent.
| Item | Standard | Results |
| Moisture(%) | ≤14 | 10 |
| Jelly Strength(6.67% 10℃) Bloom | ≥240 | 277 |
| Viscosity(6.67% 60℃) Mpa.s | ≥3.5 | 4.3 |
| Transparency(mm) | ≥300 | 495 |
| Ashes(%) | ≤1.0 | 0.1 |
| Sulfur Dioxide(mg/kg) | ≤40 | 10 |
| PH | 4.5~6.5 | 6.3 |
| Isoionic Point | 7.0~9.0 | 7.04 |
| Insoluble Substance In Water (%) | ≤0.2 | NMT0.1 |
1. Confectionery; Gelatin Dessert;
2. Dairy Products and Desserts;
3. Meat and Fish, Aspics, Sauces.
4. Clarification


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