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EDIBLE GELATIN 240 BLOOM FOR FOOD INDUSTRY

GELKEN GELATIN CO., LTD

EDIBLE GELATIN 240 BLOOM FOR FOOD INDUSTRY

Country/Region China
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Product Details

Home > Edible Gelatin > EDIBLE GELATIN 240 BLOOM FOR FOOD INDUSTRY

EDIBLE GELATIN 240 BLOOM FOR FOOD INDUSTRY

Edible Gelatin 240Bloom:

Edible Gelatin is a protein that is extracted from fresh beef skin and bone. It is a yellowish gelatin granular or powder. Soluble in water, odorless. Pharmaceutical Gelatin is classified by Jelly Strength(Bloom80-260).

Edible gelatin is extracted from animal hide/bone,it is widely used in food industry, such as candy,dessert, ice cream,jelly,yogurt production,juice,ham and soy source etc.

Edible Gelatin is pure protein.
Edible Gelatin is harmless natural ingredient.
Edible Gelatin is an important material for food industry.

Applications:

Function

Bloom

Type

Viscosity

Dosage(in CP)

Gelatin gums

* gelatin agent

* texture

* elasticity

180-260

A/B

Low-high

6-10%

Marshmallows(deposited or extruded)

* aeration

* stabilization

* gelling agent

200-260

A/B

Medium-high

2-5%

Gelatin Dessert

* gelling agent

* texture

180-260

A/B

Medium-high

1.5-3%

Yogurt

* prevents

* syneresis

* texture

* thickening

* gelling agent

200-250

A/B

Medium-high

0.1-1%

Aerated desserts (mousse types)

* stabilization

* texture

* aeration

180-240

A/B

Medium-high

0.3-2%

Pudding and Creams

* texture

* thickening

* gelling agent

200-240

A/B

Medium-high

0.2-2%

Soft and melted cheese

* texture

* stabilization

180-240

A/B

Medium-high

0.1-0.3%

Icings

* thickening

* gelling agent

220-280

A/B

Low-medium

0.5-1.0%

Hams

* meat binding

200-250

A/B

Medium

Q.S.

Aspics

* gelling agent

* texture

150-280

A/B

Medium-high

3.5-18%

Canned meat

* texture

250-280

A/B

Medium-high

1.5-3%

Corned beef

* meat binding

250-280

A/B

Medium-high

1.5-3%

Pies (Pates)

* covering

* stabilization

180-250

A/B

Medium-high

1.5-3%

Frozen cooked meat

* meat binding

200-240

B

Medium-high

0.5-3%

Certificate of Analysis:

Test Criterion:GB6783-2013

TYPE: A;Production Date: 02 December,2016

Physical and Chemical Items

Batch Number

JK612324

1. Jelly Strength (6.67%)

240+10bloom

241bloom

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