Specification :

Gelatin

Synonyms: Gelatins; Gelatine

CAS No.: 9000-70-8 EINECS: 232-554-6

Molecular Formula: C6H12O6 Molecular Weight: 110.05

Specification:
Medicine Gelatin
Item Unit
Jelly Strength
(6.67%, 10¡ãC) Bloom g ¡�
280
240
220
200
160

Viscosity
(15%, 40¡ãC) ¡ãE ¡�
18
16
14
12
10

(6.67% 60¡ãC) mpa"s ¡�
5.6
5.3
5.0
4.5
4.0

(6.67%, 60¡ãC)mps ¡�
58
53
47
43
38

Viscosity Degradation
(6.67%, 37¡ãC)% ¡Ü
10
10
15
15
20

Moisture
(105¡ãC) % ¡Ü
10
12
12
14
14

Ash
(650¡ãC) % ¡Ü
0.8
0.8
1.0
1.0
1.5

Transparency
(5%, 40¡ãC) mm ¡�
300
260
220
200
180

PH
(1%, 35¡ãC)
4.0-6.5

SO2
ppm ¡Ü
30
30
50
50
100

Heavy Metal
ppm ¡Ü
20
20
30
30
50

Arsenic
ppm ¡Ü
0.5
0.5
0.6
0.6
0.8

Insolubles
% ¡Ü
0.1
0.1
0.1
0.1
0.2

Total Bacterial
Entries/g ¡Ü
400
400
500
500
1000

Colibacillus and Salmonella
0
Edible Gelatin:

Item
Unit

Jelly Strength
(6.67%, 10¡ãC) Bloom g ¡�
220
180
160
120
100

Viscosity
(15%, 40¡ãC) ¡ãE ¡�
14
12
10
8
5

(6.67% 60¡ãC) mpa"s ¡�
5.0
4.5
4.0
3.6
3.0

(6.67%, 60¡ãC)mps ¡�
47
43
38
35
30

Moisture
(105¡ãC) % ¡Ü
12
14
14
16
16

Ash
(650¡ãC) % ¡Ü
1.0
1.0
2.0
2.0
2.0

Transparency
(5%, 40¡ãC) mm ¡�
300
200
160
120
100

pH
(1%, 35¡ãC)
5.5-6.5

SO2
ppm ¡Ü
50
50
100
100
150

Heavy Metal
ppm ¡Ü
30
30
50
50
50

Arsenic
ppm ¡Ü
0.6
0.6
0.8
1
1

Insolubles
% ¡Ü
0.1
0.1
0.2
0.2
0.2

Total Bacterial
Entries/g ¡Ü
500
500
1000
1000
1000

Colibacillus and Salmonella
0
Bone Glue:

Item
Unit
Superfine grade
First grade

Jelly Strength
(10¡ãC) Bloom g¡Ü
200
180

Viscosity
(15%, 40¡ãC)¡ãE¡�
4.0
3.4

(12.5% 60¡ãC) mpa"s ¡�
5.0
4.5

Moisture
(105¡ãC)%¡Ü
16
16

Ash
(650¡ãC)%¡Ü
2.5
3.0

pH
(1%, 35¡ãC)
5.5-7.0
5.5-7.0

Industrial Gelatin:

Item
Unit

Jelly Strength
(12.5%, 10¡ãC) Bloom g ¡�
420
380
300
180

Viscosity
(15%, 40¡ãC) ¡ãE ¡�
10
7
5
3

(12.5% 60¡ãC) mpa"s ¡�
17
14
11
8

(12.5%, 60¡ãC)mps ¡�
186
132
96
60

Moisture
% ¡Ü
15
15
16
16

Ash
% ¡Ü
2.0
2.5
2.5
3.0

Transparency
(5%, 40¡ãC) mm ¡�
100
50
25
-

PH

5.5-7

Properties:
Applications:

1) Candy:gelatin is mainly used to enhance flavor and taste of candies making use of its chewing-resistant property and softness

2) Swiss soft candy, QQ soft candy: to improve texture and taste making use of its chewing-resistant property and solubility in mouth

3) Cotton candy: making use of emulsification property and churning process of gelatin to produce air-cell swelling the candies bulk and produce candies with special types and flavors

4) Dragee: making use of coagulation of gelatin to produce inclusion packed in sugar-coat and enhances candy texture and luster

5) Icy product: applying gelatin for icy products, such as ice cream, ice-lolly and ice bar, to enhance even emulsification ability, reduce solution speed of icy product and improve flavor and taste

6) Dairy food: for yoghurt, soft cheese and fresh butter,gelatin could maintain wetness of structure

7) Desserts: advanced jellies are all made with gelatin to enhance taste and flavor

8) Meat: gelatin are used for preparation of many dishes, such as gelatin beef, corned beef, meat stuffing of boiled dumpling and stuffed bun, burger and all kinds of ham meat. It could enrich flavor of meat and enhance coagulation. Seasoning juice and frozen beef also need gelatin to prevent coagulation and separation

9) Jam: for salad, chocolate catsup, cocoa catsup and peanut catsup, making use of viscosity gelatin to enhance thickness of products, improve quality and enhance flavor

10) Beverage: for juice, beverage and liquor, using clarification of gelatin to improve quality and enrich taste of products

11) Instant noodles: using coagulation of gelatin to produce seasoning package such as sugar-coat, made directly by hot water, convenient and clean. Besides, viscosity of gelatin could enhance substantiality of instant noodles soup, taste and flavor

12) Medicine: for cod-liver oil and medicine capsule, using coagulation of gelatin and property of producing sugar-coat, sanitary, convenient and cheap

Packing:
1) 25kg/sack or drum with polyethylene inserts

2) Customized packaging available

Keyword:
Gelatin; Gelatins