Beef gelatin 270 blum, 20 mesh E-king gelatin
-
Manufacturer: E-king gelatin, China
-
Shelf life: 2 years, subject to storage conditions
-
Packing: 25kg polybag
Scope of application: Gelatin is widely used in many areas of the modern food industry. In the meat and fish industry, gelatin is used to make jellies, jellies and canned food; in the confectionery industry, it is used to make marmalade, dessert jellies, creams, chewable candies and chewing gum; in the dairy industry, gelatin is added to yoghurts, ice cream and various desserts; in the production of beverages, such as wines, food gelatin is often used to precipitate and reduce sugar content. lightening.
Description:
Beef gelatin is a protein material obtained by alkaline hydrolysis of connective tissues of animal raw materials, followed by extraction with hot water. Gelatin forms clear solutions of light color with a characteristic smell and neutral taste; easily hydrates water, soluble at temperatures above 30°C and solidifies when the solution is cooled.
Product forms:
The strength of food grade gelatin jelly is determined by Bloom. According to Bloom units, food grade gelatin is divided into the following types:: 160, 180, 200, 220, 240, 250, 260, 280. Particle size is an equally important characteristic of gelatin. It determines the rate of dissolution of the ingredient. The choice of a specific fraction is determined by the technological features of production: the time and temperature of soaking the ingredient in water, the equipment used, and the diameter of the filter screens installed at the enterprise. Gelatin is produced with particle sizes of 08, 18, 20, 30 and 40 mesh.
Composition:
a protein product that is a mixture of linear polypeptides with different molecular weights of animal origin.
It does not contain GMOs.
Organoleptic properties:
| Appearance | granules, grains, powder |
| Colour | from light yellow to yellow |
| Smell and taste | the taste is bland, odorless |
Physical and chemical parameters:
| Mass fraction of moisture,%, max | 14,0 |
| Strength of jelly with a mass fraction of gelatin, 6.67%, bloom, not less | 50 |
| Mass fraction of ash,%, max | 2 |
| Transmittance ( % ) / wavelength (nm): | |
| 450 nm, not less | 30 |
| 620 na, not less than | 50 |
| Mass fraction of water-insoluble substances,%, max | 0,2 |
| SO2, mg / kg, max | 30 |
| Peroxide value, mg / kg, max | 10 |
| Degree of grinding, mesh | 8-60 |
Storage conditions:
in a dry closed room at a temperature not exceeding 25°CC and the relative humidity of the air is not more than 70%; gelatin is not allowed to be stored together with substances that have a high hygroscopicity and strong odor.
Toxic elements:
| Arsenic, mg / kg, max | 1,0 |
| Lead, mg / kg, max | 2,0 |
| Cadmium, mg / kg, max | 0,1 |
| Mercury, mg / kg, max | 0,05 |
| Chromium, mg / kg, max | 1,0 |
Microbiological indicators:
| KMAFAiM, CFU, max | 1х105 |
| BGKP (coliforms) | no in 0.01 g |
| E. coli | not additional. |
| Pathogenic, including Salmonella | no in 25g |
| Gelatin-diluting bacteria, CFU/g, max | 2х102 |