[Use] Thickener;stablizer ;vesicant.
Widely used in the foodstuff industries of vintage,cheese, milk products, manufactured meat, can, sausage, jelly,candy,cake, cold drinks etc..
[Physicochemical index]
Index name\Kind |
Edible gelatin |
A |
B |
C |
Grade One |
Grade Two |
Grade Three |
Grade One |
Grade Two |
Grade Three |
Grade One |
Grade Two |
Grade Three |
| Moisture% ≤ |
12 |
14 |
| Freezing intensity (12%H2O,6.67%),Bloom,g ≥ |
220 |
200 |
180 |
160 |
140 |
120 |
100 |
80 |
60 |
| Boshi viscosity (6.67%60°C) mpa.s ≥ |
9.5 |
8.0 |
6.5 |
6.0 |
5.0 |
4.5 |
3.5 |
3.0 |
2.5 |
| Ehshi viscosity (12%H2O, 15%40°C)°E≥ |
20 |
18 |
16 |
14 |
12 |
10 |
8 |
7 |
6 |
| Transparence (5%40°C)mm ≥ |
280 |
230 |
200 |
200 |
150 |
130 |
80 |
50 |
50 |
| Ash content ≥ |
1.0 |
1.0 |
1.0 |
2.0 |
2.0 |
2.0 |
2.0 |
2.0 |
2.0 |
| nsoluble substance in water % ≤ |
0.2 |
0.2 |
0.5 |
| PH value |
4.5-6.5 |
| Viscosity degradation (6.67%,37°C) ≤ |
10 |
10 |
14 |
| Sulfur dioxide,mg/kg ≤ |
30 |
30 |
40 |
80 |
100 |
100 |
150 |
150 |
160 |
| Chrome, mg/kg ≤ |
0.5 |
0.5 |
1.0 |
1.0 |
1.0 |
2.0 |
2.0 |
2.0 |
2.0 |
| Arsenic, mg/kg ≤ |
1.0 |
1.0 |
1.0 |
1.0 |
1.0 |
1.0 |
1.0 |
1.0 |
1.2 |
| Heavy metal base on pb,mg/kg ≤ |
50 |
| Coliform group (GB4789-3),one/50g ≤ |
20 |
20 |
100 |
| Total count of bacteria colonies (GB4789-2),/g ≤ |
103 |
103 |
103 |
| Salmonella |
should not be detected |
|