China Manufactur standard Powdered Gelatine - Food Grade Gelatin – Yasin factory and manufacturers

Manufactur standard Powdered Gelatine - Food Grade Gelatin – Yasin

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Manufactur standard Powdered Gelatine - Food Grade Gelatin – Yasin Detail:

Application

Confectionery

Confections are typically made from a base of sugar, corn syrup and water. To this base they are added flavor, color and texture modifiers. Gelatin is widely used in confections because it foams, gels, or solidifies into a piece that dissolves slowly or melts in the mouth.

Confections such as gummy bears contain a relatively high percentage of gelatins. These candies dissolve more slowly thus lengthening the enjoyment of the candy while smoothing the flavor.

Gelatin is used in whipped confections such as marshmallows where it serves to lower the surface tension of the syrup, stabilize the foam through increased viscosity, set the foam via gelatin, and prevent sugar crystallization.

Gelatin is used in foamed confections at a 2-7% level, depending upon the desired texture. Gummy foams use about 7% of a 200 – 275 Bloom gelatin. Marshmallow producers generally use 2.5% of a 250 Bloom Type A gelatin.

	Function	Bloom	Type *	Viscosity	Dosage (in cp)
Confectionery
Gelatin gums	gelling agent texture elasticity	180-260	A/B	low-high	6 – 10 %
Wine gums (gelatin + starch)	gelling agent texture elasticity	100-180	A/B	low-medium	2 – 6 %
Chewable sweets (fruit chews, toffees)	aeration chewability	100-150	A/B	medium-high	0.5 – 3 %
Marshmallows (deposited or extruded)	aeration stabilisation gelling agent	200-260	A/B	medium-high	2 – 5 %
Nougat	chewability	100-150	A/B	medium-high	0.2 – 1.5 %
Liquorice	gelling agent texture elasticity	120-220	A/B	low-medium	3 – 8 %
Coating (chewing gum – dragees)	film forming binding	120-150	A/B	medium-high	0.2 – 1 %

Dairy and Desserts

Gelatin desserts can be traced back to 1845 when a U.S. patent was issued use for “portable gelatin” for use in desserts. Gelatin desserts remain popular: the current U.S. market for gelatin desserts exceeds 100 million pounds annually.

Today’s consumers are concerned with caloric intake. Regular gelatin desserts are easy to prepare, pleasant tasting, nutritious, available in a variety of flavors, and contain only 80 calories per half-cup serving. Sugar-free versions are a mere eight calories per serving.

The buffer salts are used to maintain the proper pH for flavor and setting characteristics. Historically, a small amount of salt was added as a flavor enhancer.

Gelatin desserts can be prepared using either Type A or Type B gelatin with Blooms between 175 and 275. The higher the Bloom the fewer gelatins required for a proper set (i.e. 275 Bloom gelatin will require about 1.3% gelatin while a 175 Bloom gelatin will require 2.0% to obtain an equal set). Sweeteners other than sucrose can be used.

	Function		Bloom	Type *	Viscosity	Dosage (in cp)
Dairy and Desserts
Gelatin Dessert		gelling agent texture	180-260	A/B	medium-high	1.5 – 3 %
Yoghurt		prevents syneresis texture thickening, gelling agent	200-250	A/B	medium-high	0.2 – 1 %
Aerated desserts (mousse types)		stabilisation texture aeration	180-240	A/B	medium-high	0.3 – 2 %
Puddings and creams		texture thickening / gelling agent	200-240	A/B	medium-high	0.2 – 2 %
Soft and melted cheese		texture stabilisation	180-240	A/B	medium-high	0.1 – 0.3 %
Ice Creams		texture stabilisation	120-160	A/B	low-medium	0.2 – 1.0 %
Icings		thickening / gelling agent	220-280	A/B	medium-high	0.5 – 1.0 %

Meat and Fish

Gelatin is used to gel aspics, head cheese, souse, chicken rolls, glazed and canned hams, and jellied meat products of all kinds. The gelatin functions to absorb meat juices and to give form and structure to products that would otherwise fall apart. Normal usage level ranges from 1 to 5% depending upon the type of meat, amount of broth, gelatin Bloom, and texture desired in the final product.

	Function	Bloom	Type *		Viscosity	Dosage (in cp)
Meat and Fish
Hams	meat binding	200-250	A/B	medium		Q.S.
Aspics	gelling agent texture	150-280	A/B	medium-high		3.5 – 18 %
Canned meat	texture	250-280	A/B	medium-high		1.5 – 3 %
Corned beef	meat binding	250-280	A/B	medium-high		1.5 – 3%
Pies (pâtés)	covering stabilisation	180-250	A/B	medium-high		1.3 – 3%
Frozen cooked meat	meat binding	200-240	B	medium-high		0.5 – 3%

Wine and Juice Fining

By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.

Function

Bloom

Type *

Viscosity

Dosage

(in cp)

Wine and Juice fining

clarification

80-120

A/B

low-medium

5 –15 g/hl

Specification

Food Grade Gelatin
Physical and Chemical Items
Jelly Strength	Bloom	140-300Bloom
Viscosity (6.67% 60°C）	mpa.s	2.5-4.0
Viscosity Breakdown	%	≤10.0
Moisture	%	≤14.0
Transparency	mm	≥450
Transmittance 450nm	%	≥30
620nm	%	≥50
Ash	%	≤2.0
Sulfur Dioxide	mg/kg	≤30
Hydrogen Peroxide	mg/kg	≤10
Water Insoluble	%	≤0.2
Heavy Mental	mg/kg	≤1.5
Arsenic	mg/kg	≤1.0
Chromium	mg/kg	≤2.0
Microbial Items
Total Bacteria Count	CFU/g	≤10000
E.Coli	MPN/g	≤3.0
Salmonella		Negative

Flow Chart

Package

Mainly in 25kgs/bag.

1. One poly bag inner, two woven bags outer.

2. One Poly bag inner, Kraft bag outer.

3. According to customer’s requirement.

Loading Ability：

1. with pallet: 12Mts for 20ft Container, 24Mts for 40Ft Container

2. without Pallet: 8-15Mesh Gelatin: 17Mts

More than 20Mesh Gelatin: 20 Mts

Storage

Keep in a tightly closed container, stored in a cool, dry, ventilated area.

Keep in GMP clean area, well-controlled the relatively humidity within 45-65%, the temperature within 10-20°C. Reasonable adjust the temperature and moisture inside the storeroom by adjusting Ventilation, cooling and dehumidification facilities.