Audited Supplier
Applications: Jelly desserts, Frozen foods, Microwave meals, Gummy candies, Marshmallows, Ice creams, Caramel candies, Nougat, Confectionaries, Condiments, Easy-to-swallow foods, Nursing care foods, Soft capsules, Hard capsules, Tablets, Cataplasms, etc.
Description of Gelatin:
Gelatin is relatively insoluble in cold water but hydrates readily in hot water. When added to cold water gelatin granules swell into particles absorbing 5-10 times their weight in water. Raising the temperature above 40º C dissolves the swollen gelatin particles forming a solution, which gels upon cooling. The rate of solubility is affected by factors such as temperature, concentration and particle size. Gelatin is insoluble in alcohol and most other organic solvents.
Because of its special properties, gelatin is used in making pharmaceutical capsules, jelly,industrial adhesives. Also gelatin is widely used in other applications.
Packing Detail:Packed in 40cmX50cm paper-drums and two plastic-bags inside.
Net Weight: 25kgs/drum.
Storage Situation: Stored in a cool and dry well-closed container, keep away from moisture and strong light / heat.
Shelf Life:Two years under well Storage situation and stored away from direct sun light.
| Gel Strength/Jelly Strength Bloom (6.67%, 10°C) | 120-260 |
| Moisture ( at 105°C) | Max 14% |
| Ash content ( at 550°C) | Less 2% |
| Clarity (% Transmittance 620nm) | ≥50 |
| Clarity (% Transmittance 450nm) | ≥30 |
Viscosity (at 60°C, 6.67% solution) >= 24 mps GME
Appearance Pale yellow powders or granules
Insoluble material (%) <= 0.2
Sulfur dioxide (SO2) <=30 ppm GME, EP, USP
Hydrogen Peroxide (H2O2) <=10 ppm GME, EP
Arsenic (As) <=1 ppm GME, USP
Chromium (Cr) <=2 ppm GME
Lead (Pb) <=1.5 ppm GME, FCC
Microbiological Properties
Total Aerobic microbial count (in 1g) <10000 CFU
Salmonella (in 25g) Negative GME, EP, USP
E.coli (in 1g) <=3 MPN EP, USP
