Gelatin 220 Bloom

Origin Poland
Certification Health, Non GMO, COA
Expiration date 5 year
Supply FOB

Description

Gelatin – a mixture of proteins of animal origin. The word “gelatin” comes from the Latin “gelatus,” which means “frozen.” Gelatin – transparent, fragile (after drying), hard, odorless, slightly yellowish to light-brown comes from skins and bones of cattle and pigs. Gelatine is used in the production of: Dairy industry – ice cream, cream, yogurt, cheese, cakes with cream; Meat – ham, jelly, canned ham, canned meat and fish, meat bread, pates; Desserts – Desserts jelly, pudding, icing; Sweets – chewing gum, lozenges, wafers, candies, marshmallows, candied fruits, creams; Others – Broth soups, sauces, wines, Pharmaceutical – capsules, tablets, etc .; Production of adhesives, photographic materials. Gelatin contains a large amount of glycine, an amino acid that is a source of energy for the body’s life. Protein products poor in glycine, so gelatin – a useful supplement to the diet of meat.

Physical and Chemical parameters:

Humidity,%, no more12
Jelly strength (6.67%), not in color, less220
Transparency in%, at least95
Subtlety20
Acidity5
Ash (minerals), in%, no more2

Microbiological Standards:

Total number of colonies in 1 g of product, device, max.10
Anaerobic bacteria for reduction of sulphate (IV), 1 g of product, device, max.
10
E. Coli, 1 g product, device, max.epsent
Mold. mushrooms in 1 g of product, device, max.10
Staphylococcus positive coagulation, 0.1 g product, device, max.10
Salmonella, Listeria, 25 g product, equipment, max.epsent
Clostridium, 25 g product, device, max.epsent