CAS number： 9000-70-8
Molecular formula： C102H151O39N31
molecular weight： 10000～70000
Chemical structure：
COA
| ITEM | STANDARD |
| Appearance | Yellow or yellowish granular |
| Jelly strength (6.67%) | 120 - 260 bloom (as per need) |
| Viscosity (6.67%) | 30- 48 |
| Moisture | =<16% |
| Ash | =<2.0% |
| Transparency (5%) | 200- 400mm |
| pH (1%) | 5.5- 7.0 |
| So2 | =<50ppm |
| Insoluble material | =<0.1% |
| Arsenic (as) | =<1ppm |
| HEAVY METAL (as PB) | =<50PPM |
| Total bacterial | =<1000cfu/ g |
| E.coli | Negative in 10g |
| Salmonella | Negative in 25g |
| Paticle size | 5- 120 mesh (as per need) |
Details
Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form of sheets, granules, or powder.
Probably best known as a gelling agent in cooking, different types and grades of Gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.
Eggs in aspicGelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer.Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of gelatin.
