Edible gelatin

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　　Edible gelatin

　　[Use] Thickener;stablizer ;vesicant.

　　Widely used in the foodstuff industries of vintage,cheese, milk products, manufactured meat, can, sausage, jelly,candy,cake, cold drinks etc..

　　[Physicochemical index]

Index name/Kind	Edible gelatin
	A			B			C
	Grade one	Grade Two	Grade Three	Grade One	Grade Two	Grade Three	Grade one	Grade Two	Grade Three
Moisture% ≤	12			14
Freezing intensity (12%H2O,6.67%),Bloom,g ≥	220	200	180	160	140	120	100	8D	60
Boshi viscosity (6.67%60"C) mpa.s ≥	9.5	8.0	6.5	6.0	5.0	4.5	3.5	3.0	2.5
Ehshi viscosity (12%H2O,15%40RC)'E≥	20	18	16	14	12	10	8.0	7.0	6.0
Transparence(5%40RC)mm ≥	280	230	200	200	150	130	80	50	50
Ash content ≥	1.0	1.0	1.0	2.0	2.0	2.0	2.0	2.0	2.0
nsoluble substance in water % ≤	0.2			0.2			0.5
PH value	4.5-6.5
Viscosity degradation (6.67%,37"C)≤	10			10			14
sulfur dioxide,mglkg ≤	30	30	40	80	100	100	150	150	160
Chrome,mglkg ≤	0.5	0.5	1	1	1	2	2	2	2
Arsenic, mglkg ≤	1	1	1	1	1	1	1	1	1.2
Heavy metal base on pb,mglkg ≤	50
Coliform group(GB4789-3),one/50g ≤	20			20			100
Total count of bacteria colonies(GB4789-2),1g≤	103			103			103
salmonella	should not be detected

None

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