Protein

Author：Admin

Add Time：2019-05-01 09:33:24

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Gelatin for Food Industry

Applications: Being an ingredient(such as Food thickeners, stabilizers, film-forming agent), gelatin is used in a wide variety of products in areas of food processing, for example, in produce for Wine, cheese，milk，canned sausage, jelly, skin cold, candy, cakes and soft cold drinks

Gelatin for Food Industry ( Especially for Gummi Candy):
Items	EGB250-270	EGB220-240	EGB190-210	EGS250-270	EGS220-240	EGS190-210
Jelly strength（6.67% 10℃） Bloom g	260±10	230±10	200±10	260±10	230±10	200±10
Viscosity Mpascal（6.67% 60℃）Mpa·s	5.0-7.0	4.5-6.0	4.0-5.5	5.0-7.0	4.5-6.0	4.0-5.5
Viscosity Engler (15% 40℃) °E	11.0-22.0	11.0-17.0	9.0-15.0	11.0-22.0	11.0-17.0	9.0-15.0
Viscosity Breakdown (6.67% 37℃）%	≤5%	≤5%	≤5%	≤6%	≤10%	≤10%
Transparency (5% 40℃）mm	≥400	≥350	≥300	≥400	≥350	≥300
PH（1.0% 35℃）	4.5-7.0	4.5-7.0	4.5-7.0	4.5-7.0	4.5-7.0	4.5-7.0
Ash %	≤2%	≤2%	≤2%	≤2%	≤2%	≤2%
Moisture %	≤13%	≤13%	≤13%	≤13%	≤14%	≤14%
Insoluble Particles %	≤0.2%	≤0.2%	≤0.2%	≤0.2%	≤0.2%	≤0.2%
SO2 mg/kg	≤50	≤50	≤50	≤50	≤50	≤50
Arsenic mg/kg	≤1	≤1	≤1	≤1	≤1	≤1
Heavy Metals( Pb) mg/kg	≤50	≤50	≤50	≤50	≤50	≤50
Microbial Items
Total Bacteria Count unit/g	≤1000	≤1000	≤1000	≤1000	≤1000	≤1000
Escherichia Coli in 10g	≤30	≤30	≤30	≤30	≤30	≤30
Salmonella In 25g	Not Found	Not Found	Not Found	Not Found	Not Found	Not Found