FOB Price
Obtenir le dernier prix4 ~ 7 / Kilogram ( Negotiable )
|Minimum Order
Localité:
-
Prix de commande minimale:
Commande minimale:
500 Kilogram
Packaging Detail:
25kg/BAG, 750KG/PALLET
Delivery Time:
15-20D
Supplying Ability:
3000 Metric Ton per Year
Payment Type:
T/T, L/C, Other
China
Personne àcontacter Ms. yixia
36 Shacheng Road, Shacheng Industrial Park, Jiujiang County, Jiangxi Province, 332100, China, Jiujiang, Jiangxi
| Products | Gel Strength （Bloom） |
Origin | Viscosity （mPa.s 6.*7% *0°ï¼‰ |
Type | Gelatin
Content （%） |
|---|---|---|---|---|---|
| Marshmallow | ≥**0 | Animals Skin/Tendor/Bone/Scale | Medium/High | A/B | **6 |
Edible gelatin：Edible Gelatin can work as a gelling agent, stabilizer, binder, emulsifier, film former, foaming agent and carrier, so it can be widely used in Food industry.
Edible Fish Gelatin and Beef Gelatin are our main products
in FoodGelâ„¢ Edible Gelatin.
Gel Strength：******0 bloom
Viscosity: 1.**3.5 mPa.s(6.*7% *0°)
Mesh: ***0,*0,*0,*0 and *0(Powder or Granular)
MOQ: **0KG
QC: Halal, Kosher, Haccp, ISO, BRC
Packaging: *5KG/BAG; **0KG/PALLET
| Items | Specifications |
| Appearance | Yellow or yellowish granular |
| Jelly strength (6.*7%) | **0 - **0 bloom (as per need) |
| Moisture | ≤*6% |
| Ash | ≤2.0% |
| Transparency (5%) | ***- **0mm |
| pH (1%) | 5.*- 7.0 |
| So2 | ≤*0ppm |
| Insoluble material | ≤0.1% |
| Arsenic (as) | ≤1ppm |
| HEAVY METAL (as PB) | ≤*0PPM |
| Total bacterial | ≤***0cfu/ g |
| E.coli | Negative in *0g |
| Salmonella | Negative in *5g |
| Paticle size | *- **0 mesh (as per need |
Uses
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.Eggs in aspicGelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer.Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of gelatin.
