Gelatin CAS 9000-70-8
Product Description
Product Detail
Gelatin CAS 9000-70-8
Gelatin CAS 9000-70-8 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. please feel free to send emails to us via infinechem@aliyun.com, we will reply you within 1 working day
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.
Applications of Gelatin CAS 9000-70-8
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.
1.Gummies:
Boom Gelatin is the perfect ingredient for gummies. Its gelling and texturizing functionalities make it an excellent solution for this segment.
2.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.
3.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.
4.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.
5.Quark flavoring:
Your quark products will benefit from gelatin's water binding and texturizing properties, in particular. It prevents syneresis and improves stability.
6.Dessert creams:
Gelatin in dessert creams has a strong texturizing and water binding effect, creates a oerfect mouthfeel and stability over time.
Specification of Gelatin CAS 9000-70-8
|
ITEMS |
STANDARD |
METHODS |
|
COLOR |
YELLOW OR LIGHT YELLOW OR PALE YELLOW |
----------- |
|
ODOUR |
NORMAL |
----------- |
|
TASTE |
NORMAL |
----------- |
|
TEXTURE |
DRIED GRANULES OR POWDER |
----------- |
|
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 |
Packaging Details of Gelatin CAS 9000-70-8(25kg/bag or according to client request)