Halal Certificated Food Grade Edible Beef Gelatin

• CAS No.: 9000-70-8
• Formula: H2MGO2
• EINECS: 232-554-6
• Certification: ISO, FDA
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Gelatin
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Place of Origin: Fujian, China (Mainland)
• Appearance: Light Yellow or off-White Powder
• Material: Pig Skin;Pig Bone; Beef Skin;Cow Bone,Fish Scale
• Smell: Odorless,Neutral
• Model Number: 20-300bloom
• Size: 8-10mesh;20mesh,30mesh,40mesh,60mesh
• Package: Kraft Paper Bag, Poly Woven Bag
• Type: Chewing Gum Bases, Emulsifiers etc.
• Transport Package: 25kg or 20kg Per Bag
• Trademark: gelatin
• Origin: China
• HS Code: 3503001001
• Production Capacity: 5000tons Per Year

Product Description

  Halal certificated food grade edible beef gelatin                 

1.Product details of Gelatin

Raw material :  Food grade gelatin is made from healthy animal bone or Skin. could be beef or fish or pig.
Size of granule: The partial size is always 8-10mesh. But could be grinded
into smaller size such as 20mesh,30mesh,40mesh,60mesh and so on.

Edible gelatin is mainly used as food ingredient for the characters of gelatinizer, stabilizer, thickener, foamer, and swelling agent applied in foodstuff. Application: Gummy, ice cream, Jelly, mashmallow, cake, yogurt beverage, beer/wine, sausage, frozen food.

Pharmaceutical gelatin is usually used for making hard capsule, soft capsules, plasma substitute and coating.



2.  Specification of Gelatin

Jelly strength: 80-300bloom
 

Physical and Chemical Items	National Standards	Food grade Gelatin
Specification/Jellystrength (6.67%, 10°C) Bloom g		80- 120	120- 140	150- 170	170- 190	190- 210	210- 230	240- 300
Chromium (ppm)	≤2	<2	<2	<2	<2	<2	<2	<2
VISCOSITY(15%, 40°C) °E		3-7.4	8-9.8	10-11.4	12-14	12-15	12-18	12-20
TRANSPARENCY (mm)	≥50	300-500	300-500	350-500	350-500	350-500	350-500	350-500
ASH CONTENT (%)	≤2.0	0.9-1.5	0.9-1.5	0.8-1.0	0.8-1.0	0.8-1.0	0.6-1.0	0.6-0.9
MOISTURE (%)	≤14	12	12	12	12	12	11	11
PH	4.5-7	5.0-7.0	5.0-7.0	5.0-7.0	5.0-7.0	5.0-7.0	5.0-7.0	5.0-7.0
SULPHUR DIOXIDE (mg/kg) ≤	150	60	60	60	60	60	50	50
AS (mg/kg) ≤	1.0	1.0	1.0	1.0	1.0	1.0	1.0	1.0
HEAVY METAL (mg/kg)≤	50	50	50	50	50	30	30	20
TOTALBACTERIAL COUNT(plece/g) ≤	10000	≤10000	≤10000	≤10000	≤1000	≤1000	≤1000	≤100
COLIBACILLUS	NO FIND	NO FIND	NO FIND	NO FIND	NO FIND	NO FIND	NO FIND	NO FIND
SALMONELLA	SALMONELLA	NO FIND	NO FIND	NO FIND	NO FIND	NO FIND	NO FIND	NO FIND