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Sell Gelatin

Posted at: Offers to Sell and Export | Posted on: Wed 13 Oct, 2010 5:37 am |
 
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Products Photos CatalogGelatin Photos Catalog




Gelatin

Key Words: Gelatins; Gelatine



CAS No.: 9000-70-8 EINECS: 232-554-6

Molecular

Formula: C6H12O6 Molecular Weight: 110.05

Property:

Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts to a liquid when heated and solidifies when cooled again. Together with water, Gelatin forms a semi-solid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen. Gelatin solutions show viscoelastic flow and streaming birefringence. If gelatin is put into contact with cold water, some of the material dissolves. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 1015 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the freezing point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈ 4 C)

Specification:

Medicine Gelatin:

Item Unit

Jelly Strength (6.67%, 10C) Bloom g ≥ 280 240 220 200 160

Viscosity (15%, 40C) E ≥ 18 16 14 12 10

(6.67% 60C) mpas ≥ 5.6 5.3 5.0 4.5 4.0

(6.67%, 60C)mps ≥ 58 53 47 43 38

Viscosity Degradation (6.67%, 37C)% ≤ 10 10 15 15 20

Moisture (105C) % ≤ 10 12 12 14 14

Ash (650C) % ≤ 0.8 0.8 1.0 1.0 1.5

Transparency (5%, 40C) mm ≥ 300 260 220 200 180

Ph (1%, 35c) 4.0-6.5

SO2 ppm ≤ 30 30 50 50 100

Heavy Metal ppm ≤ 20 20 30 30 50

Arsenic ppm ≤ 0.5 0.5 0.6 0.6 0.8

Insolubles % ≤ 0.1 0.1 0.1 0.1 0.2

Total Bacterial Entries/g ≤ 400 400 500 500 1000

Edible Gelatin:

Item Unit

Jelly Strength (6.67%, 10C) Bloom g ≥ 220 180 160 120 100

Viscosity (15%, 40C) E ≥ 14 12 10 8 5

(6.67% 60C) mpas ≥ 5.0 4.5 4.0 3.6 3.0

(6.67%, 60C)mps ≥ 47 43 38 35 30

Moisture (105C) % ≤ 12 14 14 16 16

Ash (650C) % ≤ 1.0 1.0 2.0 2.0 2.0

Transparency (5%, 40C) mm ≥ 300 200 160 120 100

pH (1%, 35C) 5.5-6.5

SO2 ppm ≤ 50 50 100 100 150

Heavy Metal ppm ≤ 30 30 50 50 50

Arsenic ppm ≤ 0.6 0.6 0.8 1 1

Insolubles % ≤ 0.1 0.1 0.2 0.2 0.2

Total Bacterial Entries/g ≤ 500 500 1000 1000 1000

Colibacillus and Salmonella 0

Bone Glue:

Item Unit Superfine grade First grade

Jelly Strength (10C) Bloom g≤ 200 180

Viscosity (15%, 40C)E≥ 4.0 3.4

(12.5% 60C) mpas ≥ 5.0 4.5

Moisture (105C)%≤ 16 16

Ash (650C)%≤ 2.5 3.0

pH (1%, 35C) 5.5-7.0 5.5-7.0

Industrial Gelatin:

Item Unit

Jelly Strength (12.5%, 10C) Bloom g ≥ 420 380 300 180

Viscosity (15%, 40C) E ≥ 10 7 5 3

(12.5% 60C) mpas ≥ 17 14 11 8

(12.5%, 60C)mps ≥ 186 132 96 60

Moisture % ≤ 15 15 16 16

Ash % ≤ 2.0 2.5 2.5 3.0

Transparency (5%, 40C) mm ≥ 100 50 25 -

Ph 5.5-7

Usages:

Applications:

1) Candy: Gelatin is mainly used to enhance flavor and taste of candies making use of its chewing-resistant property and softness

2) Swiss soft candy, QQ soft candy: to improve texture and taste making use of its chewing-resistant property and solubility in mouth

3) Cotton candy: making use of emulsification property and churning process of Gelatin to produce air-cell swelling the candies bulk and produce candies with special types and flavors

4) Dragee: Gelatin making use of coagulation of gelatin to produce inclusion packed in sugar-coat and enhances candy texture and luster

5) Icy product: applying gelatin for icy products, such as ice cream, ice-lolly and ice bar, to enhance even emulsification ability, reduce solution speed of icy product and improve flavor and taste

6) Dairy food: for yoghurt, soft cheese and fresh butter, Gelatin could maintain wetness of structure

7) Desserts: advanced jellies are all made with gelatin to enhance taste and flavor

8) Meat: Gelatin are used for preparation of many dishes, such as Gelatin beef, corned beef, meat stuffing of boiled dumpling and stuffed bun, burger and all kinds of ham meat. Gelatin could enrich flavor of meat and enhance coagulation. Seasoning juice and frozen beef also need Gelatin to prevent coagulation and separation

9) Jam: for salad, chocolate catsup, cocoa catsup and peanut catsup, making use of viscosity Gelatin to enhance thickness of products, improve quality and enhance flavor

10) Beverage: for juice, beverage and liquor, using clarification of Gelatin to improve quality and enrich taste of products

11) Instant noodles: using coagulation of gelatin to produce seasoning package such as sugar-coat, made directly by hot water, convenient and clean. Besides, viscosity of gelatin could enhance substantiality of instant noodles soup, taste and flavor

12) Medicine: for cod-liver oil and medicine capsule, using coagulation of Gelatin and property of producing sugar-coat, sanitary, convenient and cheap

Package and storage:

1) 25kg/sack or drum with polyethylene inserts

2) Customized packaging available

Related: Gelatin



Company Contact:

No member photo
Contact Name: Lisa Shan
Company Name: Chemland Group Inc.
Email: Email
Tel: 86-532-85027689
Fax: 86-532-85028486
Street Address: No.10 Hongkong
Middle Rd, Qingdao, China
Website: http://www.chemland.us
Member name: lishshan
Country: China-CN China
Member Since: 13 October 2010
Total Leads: 15 lishshan Import Export Business Leads
Business focus: Food Additives, Feed Additives
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