| Place of Origin: | China |
|---|---|
| Brand Name: | Herrman |
| Certification: | ISO9001 |
| Model Number: | AH-GT |
| Minimum Order Quantity: | 100KGS |
| Price: | Negotiable |
| Packaging Details: | 25kgs per woven plastic bag |
| Delivery Time: | 5 work days |
| Payment Terms: | L/C, D/P, T/T, Western Union |
| Supply Ability: | 1500mts per month |
| Primary Ingredient: | Protein 95% Min | Fineness: | 0.35% |
|---|---|---|---|
| Grade: | A/B/C | Moisture: | 5.0%±1% |
| Appearance: | Light Yellow Granules | FEMA No.: | 3025 |
| MF: | C102H151O39N31 | EINECS No.: | 232-554-6 |
| Shelf Life: | 24 Months | Storage: | Cool Dry Place |
| High Light: | food additives sweeteners,stabilizer in food industry |
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White Edible Gelatin Powder Ice Cream Stabilizer Protein 95% Min 232-554-6
White Powder Edible Gelatin For Food Grade Grade As Stabilizers
Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form of sheets, granules, or powder.
Probably best known as a gelling agent in cooking, different types and grades of Gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Specifications:
| Product |
Gel Strength (Bloom) |
Viscosity (mPa.s6.67%60℃) | Gelatin Content (%) |
| Whipped Cream | 240-260 | 2.4-3.6 | 0.2-0.6 |
| Pudding | 140-160 | 2.4-3.6 | 0.2-2.0 |
| Mousse | 140-160 | 2.4-3.6 | 0.2-2.0 |
| Sour Cream | 140-160 | 2.4-3.6 | 0.2-1.0 |
| Pastry Custard | 140-160 | 2.4-3.6 | 0.2-3.0 |
| Aerated Dessert | 140-160 | 2.4-3.6 | 0.2-3.0 |
| Cream Custard | 140-160 | 2.4-3.6 | 0.2-1.0 |
| Yogurt | 140-180 | 2.4-3.6 | 0.2-2.0 |
| Desserts | 140-160 | 2.4-3.6 | 0.2-2.0 |
| Fresh Cheese | 140-160 | 2.4-3.6 | 0.2-2.0 |
| Ice Cream | 140-160 | 2.4-3.6 | 0.2-1.0 |
Application:
As a thickener, it is widely used in food industry, such as frozen, edible pigments, high-grade fudge, ice cream, cruel, yogurt, frozen food, etc. In the chemical industry, it is mainly used as raw materials for bonding, emulsification and advanced cosmetics.
2. It can be used as stabilizer and emulsifier of hydrophobic colloid.
3. Used as a protective colloid in turbidimetry or colorimetric determination, as well as in photoplate making and culture medium preparation.
4. Used as food quality improver.
5. Thickener; Stabilizer; Clarifier; Foaming Agent.
At room temperature, gelatin can encapsulate material, block oxidation, and keep out moisture.It also dissolves and is absorbed easily within the body which is why gelatin is already in wide use in the medical field.
Currently, hard, soft, micro, and many other kinds of capsules are available in addition to gelatin's use in suppositories, hemostatics, tablets, pills, and medicinal compresses.
Gelatin will continue to find diverse applications in the future. Most gelatin being used in soft capsules has a gel strength of 150-200 Bloom and a viscosity of 35-45 mps,while gelatin for hard capsules has a gel strength of 250 Bloom and a viscosity of 45-48 mps.
Packing & shipment
Standard Packaging
25 KGS in pp woven bags or kraft bags,inside with waterproof plastin bags.
Packaging Details
17mt-20mt/20'FCL, without pallets
14mt-16mt/20'FCL, with pallets
