Edible Gelatin for Yogurt Gelatin Ice Cream 80-300bloom

• Customization: Available
• CAS No.: 9000-70-8
• Formula: C102h151o39n31
• Model NO.: dible Gelatin for Yogurt Gelatin Ice Cream
• Certification: ISO, FDA
• Packaging Material: Kraft Paper Bag and Water Proof Plastic Bag
• Storage Method: Stored in a Cool Dry Ventilated Area
• Shelf Life: More Than 12 Months
• Main Active Ingredient: Gelatin
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Usage: Meat, Drinks, Flour Products, Condiment, Jelly/Ice
• Appearance: Light Yellow or off-White Powder
• Material: Pig Skin;Pig Bone; Beef Skin;Cow Bone, Fish Scale
• Transport Package: Suit for The Exporting Packaging
• Specification: 20-300bloom
• Trademark: yaliya
• Origin: China
• HS Code: 3503001001
• Production Capacity: 1000mt/Month

Product Description

Food Grade Beef Skin Bovien Hide Gelatin Powder

CAS No.:	9000-70-8
Formula:	C102h151o39n31
EINECS:	232-554-6
Certification:	ISO, FDA
Packaging Material:	Plastic
Storage Method:	Normal

Product Description

Basic Info.

Model NO.
YLYHXBG204
Shelf Life
>12 Months
Main Active Ingredient
Gelatin
Application
Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
Place of Origin
 China
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
Type
Chewing Gum Bases, Emulsifiers etc.
Transport Package
Kraft Paper Bag, Poly Woven Bag
Specification
80-300bloom
Trademark
YALIYA
Origin
China
HS Code
3503001001
Production Capacity
3600tons/Year

Product Description

new product food grade gelatin powder
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.

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

3.Professional Manufacture of Gelatin
Stable quality
Quality of Gelatin is guaranteed due to standard equipment,Aseptic workshop And laboratory



More information of products
1)Packing : 
20KG or 25kg per bag. 
Outer bag is kraft paper bag or Woven poly bag. Inner bag is water-proof plastic bag.

2) Loading quantity in container
 
with pallet: 12Mts for 20ft Container, 24Mts for 40 container. 
Without pallet:
3-5mesh 15mts
8-15mesh gelatin:18-19 MT
More than 20 mesh gelatin:20 Mts. 

3) Gelatin Storage 
Keep in a tightly closed container stored in a cool dry ventilated area.