gelatin&protein Co,. Ltd.
1Years
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Product Description
Gelatin is widely used in food coatings. The surface coating of gelatin in the food has the following advantages: (1) When the two kinds of different food combinations together, coated with gelatin can inhibit the browning reaction. (2) the prevention of food to absorb moisture and rigidity (3) allows the surface gloss of food to improve food quality. (4) prevents oxidation of food spoilage. (5) gelatin as a stabilizer to prevent product shrinkage deformation. (6) fresh role in the soaked fruit, vegetables, sugar, add gelatin solution, film formed on the surface of fruits and vegetables can guarantee food freshness and natural flavor.
gelatin for food coating material phisical&chemical items | ||||||
items | eg220-240 | eg190-210 | eg160-180 | eg130-150 | eg100-120 | eg70-90 |
jelly strength bloom g | 230±10 | 200±10 | 170±10 | 140±10 | 110±10 | 80±10 |
viscosity mpa·s | 4.5-6.0 | 4.0-5.5 | 3.5-5.0 | 3.0-4.5 | 2.5-3.5 | 2.0-3.0 |
englar viscosity(15%,°e) | 11.0-17.0 | 9.0-15.0 | 7.0-13.0 | 5.3-11 | 3.8-7.0 | 2.5-5.3 |
viscosity degradationï | ≤10% | ≤10% | ≤10% | ≤5% | ≤5% | ≤5% |
transparency | ≥350 | ≥300 | ≥300 | ≥200 | ≥100 | ≥50 |
phgelatin&protein co., ltd. | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 |
ashgelatin&protein co., ltd. | ≤2% | ≤2% | ≤2% | ≤2% | ≤2% | ≤2% |
moisture | ≤14% | ≤14% | ≤13% | ≤13% | ≤13% | ≤13% |
insoluble particle | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% |
so2 mg/kg | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 |
arsenic mg/kg | ≤1 | ≤1 | ≤1 | ≤1 | ≤1 | ≤1 |
heavy metals(as pb)mg/kg | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 |
particle mesh | 8-80 | 8-80 | 8-80 | 8-80 | 8-80 | 8-80 |
microbial items | ||||||
total bacteria count unit/g | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 |
escherichia.coli in 10g | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 |
salmonella in 25g | not found | not found | not found | not found | not found | not found |
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