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| 모크: | 1KG |
| 표준 포장: | 1kg/bag 25kg/드럼 |
| 배달 기간: | 3~5일 |
| 지불 방법: | T/T, Alibaba, PayPal |
Edible gelatin is a partially hydrolyzed collagen protein extracted from animal connective tissues (such as skin, bone, and tendons). Its production process includes raw material pretreatment, acid/alkali hydrolysis, hot water extraction, and multiple purification steps, ultimately forming pale yellow to amber-colored translucent flakes or powder. As a hydrophilic macromolecule, it swells in cold water and forms a thermally reversible gel in hot water; this unique colloidal property makes it an irreplaceable natural additive in the food industry. Modern food-grade gelatin must comply with national standards , with strict control over heavy metals and microbial indicators.
Gel-forming function:Gelatin molecules form a three-dimensional network structure when the temperature drops below 35°C, encapsulating water to form an elastic gel. This gel is thermally reversible, melting upon contact with body temperature in the mouth, giving the product a unique texture. Its gel strength is usually indicated by a Bloom value, ranging from 50 to 300 for different applications.
Emulsion stabilization function:As an amphoteric molecule, it can reduce the interfacial tension between oil and water, forming a protective film in emulsions. Experiments show that adding 1.5% gelatin can increase the zeta potential of the emulsion to -35mV, significantly enhancing the system's stability.
Adhesive and encapsulating properties:The polar groups on its molecular chains can adhere to various substances, forming strong fiber bridges in meat product reconstitution. A 5% gelatin solution can reach a viscosity of 2800 mPa·s, exhibiting excellent loading capacity.
Confectionery Manufacturing:Adding to gummies creates a chewy texture, while gummy candies use 15-20%. Its thermal reversibility enables low-temperature demolding, increasing production efficiency by 30%.
Dairy Processing: Adding to yogurt improves whey separation, maintaining product viscosity at 1200±200 mPa·s. In low-fat cheese, it simulates the texture of fat, compensating for texture loss due to reduced fat content.
Meat Product Optimization:Adding to reconstituted meat products as a binder reduces cooking loss to below . In canning, it forms a transparent gel, enhancing product visual appeal.
Pharmaceutical Capsule Industry:Using pharmaceutical-grade gelatin to create hard capsules allows.
Specialty Food Development:Serving as a protein carrier in fitness foods and creating novel textures through spheroidization technology in molecular gastronomy. In the halal food sector, raw materials must be sourced from sources permitted by Islamic law.
| Test Parameters | Specification | Test Result |
| Sense Requirements | light yellow to yellow solid granule, powder, flake; odorless ; swell to soften when immerse in water, can absorb 5-10 times of water. | Qualified |
| Gel Strength(6.67% 10℃) | 220±10Bloom g | 229 |
| Viscosity(6.67% 60℃) | 2.0-4.0 mpa·s | 2.71 |
| Particle Size | 8-60mesh | 8 |
| pH | 4.0-7.2 | 5.7 |
| Transmittance 450nm | ≥ 70% | 77 |
| Transmittance 620nm | ≥ 90% | 94 |
| Transparency (5%) | ≥ 500 mm | >500 |
| Insoluble particles | ≤ 0.2% | < 0.1 |
| Sulfur dioxide | ≤ 30 mg/kg | 5 |
| Peroxide (H2O2) | ≤ 10 mg/kg | 0 |
| Loss on drying | ≤ 14.0% | 11.9 |
| Ashes | ≤ 2.0% | 0.35 |
| Arsenic(As) | ≤ 1.0 mg/kg | < 0.7 |
| Chromium(Cr) | ≤ 2.0 mg/kg | 0.34 |
| Lead(PB) | ≤ 1.0mg/kg | < 0.5 |
| Total Bacteria Count | ≤ 1000 CFU/g | < 10 |
| Coliforms | Negative/10g | Negative |
| Salmonella | Negative/25g | Negative |
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
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| 모크: | 1KG |
| 표준 포장: | 1kg/bag 25kg/드럼 |
| 배달 기간: | 3~5일 |
| 지불 방법: | T/T, Alibaba, PayPal |
Edible gelatin is a partially hydrolyzed collagen protein extracted from animal connective tissues (such as skin, bone, and tendons). Its production process includes raw material pretreatment, acid/alkali hydrolysis, hot water extraction, and multiple purification steps, ultimately forming pale yellow to amber-colored translucent flakes or powder. As a hydrophilic macromolecule, it swells in cold water and forms a thermally reversible gel in hot water; this unique colloidal property makes it an irreplaceable natural additive in the food industry. Modern food-grade gelatin must comply with national standards , with strict control over heavy metals and microbial indicators.
Gel-forming function:Gelatin molecules form a three-dimensional network structure when the temperature drops below 35°C, encapsulating water to form an elastic gel. This gel is thermally reversible, melting upon contact with body temperature in the mouth, giving the product a unique texture. Its gel strength is usually indicated by a Bloom value, ranging from 50 to 300 for different applications.
Emulsion stabilization function:As an amphoteric molecule, it can reduce the interfacial tension between oil and water, forming a protective film in emulsions. Experiments show that adding 1.5% gelatin can increase the zeta potential of the emulsion to -35mV, significantly enhancing the system's stability.
Adhesive and encapsulating properties:The polar groups on its molecular chains can adhere to various substances, forming strong fiber bridges in meat product reconstitution. A 5% gelatin solution can reach a viscosity of 2800 mPa·s, exhibiting excellent loading capacity.
Confectionery Manufacturing:Adding to gummies creates a chewy texture, while gummy candies use 15-20%. Its thermal reversibility enables low-temperature demolding, increasing production efficiency by 30%.
Dairy Processing: Adding to yogurt improves whey separation, maintaining product viscosity at 1200±200 mPa·s. In low-fat cheese, it simulates the texture of fat, compensating for texture loss due to reduced fat content.
Meat Product Optimization:Adding to reconstituted meat products as a binder reduces cooking loss to below . In canning, it forms a transparent gel, enhancing product visual appeal.
Pharmaceutical Capsule Industry:Using pharmaceutical-grade gelatin to create hard capsules allows.
Specialty Food Development:Serving as a protein carrier in fitness foods and creating novel textures through spheroidization technology in molecular gastronomy. In the halal food sector, raw materials must be sourced from sources permitted by Islamic law.
| Test Parameters | Specification | Test Result |
| Sense Requirements | light yellow to yellow solid granule, powder, flake; odorless ; swell to soften when immerse in water, can absorb 5-10 times of water. | Qualified |
| Gel Strength(6.67% 10℃) | 220±10Bloom g | 229 |
| Viscosity(6.67% 60℃) | 2.0-4.0 mpa·s | 2.71 |
| Particle Size | 8-60mesh | 8 |
| pH | 4.0-7.2 | 5.7 |
| Transmittance 450nm | ≥ 70% | 77 |
| Transmittance 620nm | ≥ 90% | 94 |
| Transparency (5%) | ≥ 500 mm | >500 |
| Insoluble particles | ≤ 0.2% | < 0.1 |
| Sulfur dioxide | ≤ 30 mg/kg | 5 |
| Peroxide (H2O2) | ≤ 10 mg/kg | 0 |
| Loss on drying | ≤ 14.0% | 11.9 |
| Ashes | ≤ 2.0% | 0.35 |
| Arsenic(As) | ≤ 1.0 mg/kg | < 0.7 |
| Chromium(Cr) | ≤ 2.0 mg/kg | 0.34 |
| Lead(PB) | ≤ 1.0mg/kg | < 0.5 |
| Total Bacteria Count | ≤ 1000 CFU/g | < 10 |
| Coliforms | Negative/10g | Negative |
| Salmonella | Negative/25g | Negative |
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
