Gelatin Cowhide glue CAS 9000-70-8
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Food-Grade Gelatin
Gelatin is a protein made from partial hydrolysis of animal collagen. Gelatin is soluble in hot water and insoluble in cold water, but can slowly absorb water, expand and soften. Gelatin can absorb 5-10 times its weight.
Food-grade gelatin is used as gelling agent in making jelly, marshmallows and gummy candies. Moreover, it is also used as a stabilising and thickening agent in manufacturing jams, yoghurt and ice-cream.
Product Parameters
Food Grade Gelatin |
||
Physical and Chemical Items |
||
Jelly Strength |
Bloom |
150-260Bloom |
Viscosity (6.67% 60°C) |
mpa.s |
2.5-4.0 |
Viscosity Breakdown |
% |
≤10.0 |
Moisture |
% |
≤14.0 |
Transparency |
mm |
≥450 |
Transmittance 450nm |
% |
≥30 |
620nm |
% |
≥50 |
Ash |
% |
≤2.0 |
Sulfur Dioxide |
mg/kg |
≤30 |
Hydrogen Peroxide |
mg/kg |
≤10 |
Water Insoluble |
% |
≤0.2 |
Heavy Mental |
mg/kg |
≤1.5 |
Arsenic |
mg/kg |
≤1.0 |
Chromium |
mg/kg |
≤2.0 |
Microbial Items |
||
Total Bacteria Count |
CFU/g |
≤10000 |
E.Coli |
MPN/g |
≤3.0 |
Salmonella |
|
Negative |
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