Other name:Gelatine,Gelatina

Quality standard:Food grade/Pharm grade

CAS NO.:9000-70-8

HS CODE:35030010


Specification:Jelly Strength 80-260bloom

Appearance:Yellowish granular or powder


Gelatin is extracted from collagen and is a high molecular weight protein composed of 18.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.


Physical and Chemical ItemsSpecification
Jelly Strength (6.67%)  80-260bloom
Viscosity (6.67%  60℃)   30-55mps
The viscosity loss 6.67% 60℃ 24Hours ≤ ≤20%
Mesh 4-80mesh
Moisture ≤12%
Ashes(650℃) ≤2.0%
Transparency (5%, 40°C) mm ≥300-500mm
PH  (1%)  35℃ 5.5-6.5
Transmittance ≥80%
Arsenic  (AS) ≤1ppm
Lead ≤1ppm
Cadmium ≤0.5ppm
Mercury ≤0.1ppm
Heavy Metals ≤50ppm
Iron ≤30ppm
Zinc ≤30ppm
Crease Content ≤0.1%
SO2 ≤40ppm
Insoluble substance in water ≤0.1%
Total  Bacteria  Count≤ ≤1000 cfu/g
Escherichia coli Negative/25g
Salmonella Negative/25g

Usage:Carnivorous can, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli, ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy,vitamin nutrition base, etc.

Packing: 25kg per kraft bag, 

Shelf life:2years

Storage:Store in a cool, dry, ventilated environment. 

Advantage on this item:big capacity, first class factory, quality good, price very competitive. 

Packing photos: