Gelatin CAS 9000-70-8
  • Air ProGelatin CAS 9000-70-8
  • Air ProGelatin CAS 9000-70-8
  • Air ProGelatin CAS 9000-70-8
  • Air ProGelatin CAS 9000-70-8
  • Air ProGelatin CAS 9000-70-8
  • Air ProGelatin CAS 9000-70-8

Gelatin CAS 9000-70-8

As a Gelatin CAS 9000-70-8 supplier and manufacturer, In-finechem Group has been supplying and exporting Gelatin CAS 9000-70-8 from China for almost 10 years, please be assured to buy Gelatin CAS 9000-70-8 at In-finechem. Any inquiries and problems please feel free to send emails to us via [email protected], we will reply you within 1 working day.

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Product Description

Gelatin CAS 9000-70-8


Gelatin CAS 9000-70-8 is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin. please feel free to send emails to us via [email protected], we will reply you within 1 working day



Gelatin can absorb 5-10 times of water and if heated,it enters a sol state. Upon cooling, it enters a gel state.
1.Appearance: Light yellow powder or yellow granular
2.Package: 25 KG/BAG
3. Shelf life: 24 months
4.Storage: Kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature.


Applications of Gelatin CAS 9000-70-8

Its thermo-reversibility is unique and essential in a vast range of confectionery applications, but its popularity is also attributable to its gelling, foaming, stabilizing, texturizing, binding and emulsifying functionalities.
Gelatin is water-soluble, totally digestible and compatible with most other hydrocolloids, including vegetable colloids such as agar-agar, alginates, carrageenans and pectins, as well as sugars, corn syrups, edible acids and flavours – all popular within the confectionery sector.

1.Gummies:
Boom Gelatin is the perfect ingredient for gummies. Its gelling and texturizing functionalities make it an excellent solution for this segment.

2.Marshmallows:
Boom Gelatin is the perfect ingredient for light, tasty marshmallows. Its foaming, stabilizing and gelling functionalities make it an excellent solution for this segment.

3.Toffees,Chew candies:
Boom Gelatin is the perfect ingredient for making toffees chewable and providing them a long-lasting taste. Its foaming, stabilizing texturizing and emulsifying functionalities make it an excellent solution for this segment.


4.Creamy yogurts with an improved shelf life:
Boom Gelatin is the ideal ingredient for providing your yogurt products with a bright appearance and a smooth, firm, consistent texture. Gelatin is widely used in yogurts because of its excellent texturizing, binding, stabilizing and foaming properties.

5.Quark flavoring:
Your quark products will benefit from gelatin's water binding and texturizing properties, in particular. It prevents syneresis and improves stability.

6.Dessert creams:
Gelatin in dessert creams has a strong texturizing and water binding effect, creates a oerfect mouthfeel and stability over time.

 


Specification of Gelatin CAS 9000-70-8

ITEMS

STANDARD

METHODS

COLOR

YELLOW OR LIGHT YELLOW OR PALE YELLOW

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ODOUR

NORMAL

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TASTE

NORMAL

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TEXTURE

DRIED GRANULES OR POWDER

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JELLYSTRENGTH

80-300 BLOOM.G

6.67% AT 10℃ FOR 18HOURS

VISCOSITY

≥40MPS

6.67% AT 60℃

MOISTURE

<12%

AT 105℃

ASH CONTENT

≤2%

AT 550℃

TRANSMITTANCE

≥85%

6.67% SOLUTION AT 620 NM

PH VALUE

4.0-6.5

SOLUTION 1%

SULPHUR DIOXIDE

≤30 PPM

TITRATION

PEROXIDE

≤ 10MG/KG

TITRATION

HEAVY MENTAL

≤40MG/KG

ATOMIC ABSORPTION

ARSENIC

≤ 1MG/KG

ATOMIC ABSORPTION

CHROMIUM

≤2MG/KG

ATOMIC ABSORPTION

CONDUCTIVITY

≤350μs/cm

SOLUTION 1%

INSOLUBLE

<0.2%

SOLUTION 2%

TOTAL PLATE COUNT

<1000CFU/G

USP

E.COLI

NOT DETECTED

USP

CLIPBACILLUS

ABS/10G

USP

SALMONELLA

ABS/25G

USP

 

 

Packaging Details of Gelatin CAS 9000-70-8(25kg/bag or according to client request) 





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