Gelatin is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin.
Gelatin can absorb 5-10 times of water and if heated,it enters a sol state. Upon cooling, it enters a gel state.
1.Appearance: Light yellow powder or yellow granular 2.Package: 25 KG/BAG 3. Shelf life: 24 months 4.Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.
Because of its special properties, gelatin is used in making pharmaceutical capsules, jelly,industrial adhesives. Also gelatin is widely used in other applications.
Applications:
Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but its popularity is also attributable to its gelling, foaming, stabilizing, texturizing, binding and emulsifying functionalities.
Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginates, carrageenans and pectins, as well as sugars, corn syrups, edible acids and flavours – all popular within the confectionery sector.
Gummies Boom Gelatin is the perfect ingredient for gummies. Its gelling and texturizing functionalities make it an excellent solution for this segment.
Marshmallows Boom Gelatin is the perfect ingredient for light, tasty marshmallows. Its foaming, stabilizing and gelling functionalities make it an excellent solution for this segment.
Toffees,Chew candies Boom Gelatin is the perfect ingredient for making toffees chewable and providing them a long-lasting taste. Its foaming, stabilizing texturizing and emulsifying functionalities make it an excellent solution for this segment.
Creamy yogurts with an improved shelf life
Boom Gelatin is the ideal ingredient for providing your yogurt products with a bright appearance and a smooth, firm, consistent texture. Gelatin is widely used in yogurts because of its excellent texturizing, binding, stabilizing and foaming properties.
Quark flavoring
Your quark products will benefit from gelatin's water binding and texturizing properties, in particular. It prevents syneresis and improves stability.
Dessert creams Gelatin in dessert creams has a strong texturizing and water binding effect, creates a oerfect mouthfeel and stability over time.
Specification
ITEMS
STANDARD
METHODS
COLOR
YELLOW OR LIGHT YELLOW OR PALE YELLOW
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ODOUR
NORMAL
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TASTE
NORMAL
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TEXTURE
DRIED GRANULES OR POWDER
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JELLYSTRENGTH
80-300 BLOOM.G
6.67% AT 10℃ FOR 18HOURS
VISCOSITY
≥40MPS
6.67% AT 60℃
MOISTURE
<12%
AT 105℃
ASH CONTENT
≤2%
AT 550℃
TRANSMITTANCE
≥85%
6.67% SOLUTION AT 620 NM
PH VALUE
4.0-6.5
SOLUTION 1%
SULPHUR DIOXIDE
≤30 PPM
TITRATION
PEROXIDE
≤ 10MG/KG
TITRATION
HEAVY MENTAL
≤40MG/KG
ATOMIC ABSORPTION
ARSENIC
≤ 1MG/KG
ATOMIC ABSORPTION
CHROMIUM
≤2MG/KG
ATOMIC ABSORPTION
CONDUCTIVITY
≤350μs/cm
SOLUTION 1%
INSOLUBLE
<0.2%
SOLUTION 2%
TOTAL PLATE COUNT
<1000CFU/G
USP
E.COLI
NOT DETECTED
USP
CLIPBACILLUS
ABS/10G
USP
SALMONELLA
ABS/25G
USP
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FAQ
1. What's your payment terms? T/T or L/C or D/P or West union. 2. When will we get reply? We ensure you fast response, fast service . Emails will be replied in 12 hours in working days, we can answer you in time. 3. How about the packing? Usually we provide the packing as 20kg/bag or 25 kg / bag or by carton. Of course, if you have special requirements on them, we can do by your indications. 4. How about the validity of the products? According to the products you ordered. Usually 24 months. 5. What documents you provide? Usually, we provide Commerical Invoice, Packing List, Bill of loading, COA , Health certificate and Origin certificate. If your markets have any other special requirements, please kindly let us know. 6. What is loading port? Usually Qingdao or Tianjin.
