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Edible gelatin
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Product description
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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 | ||||||||
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