Product Description

ations:
 

• 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 FoodGel™ Edible Gelatin.
   

• 
  Gel Strength：120-300 bloom

• Viscosity: 1.5-3.5 mPa.s(6.67% 60°)

• Mesh: 8-10,20,30,40 and 60(Powder or Granular)

• MOQ: 500KG

•  

• QC: Halal, Kosher, Haccp, ISO, BRC

• Packaging: 25KG/BAG; 750KG/PALLET
   

  Specifications
   

  Items	Specifications
  Appearance	Yellow or yellowish granular
  Jelly strength (6.67%)	120 - 300 bloom (as per need)
  Moisture	≤16%
  Ash	≤2.0%
  Transparency (5%)	200- 400mm
  pH (1%)	5.5- 7.0
  So2	≤50ppm
  Insoluble material	≤0.1%
  Arsenic (as)	≤1ppm
  HEAVY METAL (as PB)	≤50PPM
  Total bacterial	≤1000cfu/ g
  E.coli	Negative in 10g
  Salmonella	Negative in 25g
  Paticle size	5- 120 mesh (as per need

  Details

  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.