Bovine Powder Food Additives for Cheese Edible Grade Gelatin Food Grade Gelatin

• Certification: Brc, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Gelatin
• Application: Meat, Drinks, Flour Products, Condiment
• Model NO.: Bovine Powder
• CAS No.: 9000-70-8
• Formula: C102h151o39n31
• Einecs: 232-554-6
• Specification: as required
• Trademark: as required
• Origin: China
• Production Capacity: 50000mt/Month

Product Description

CAS No.	9000-70-8
MF	C102H151O39N31
EINECS No.	232-554-6
FEMA No.	0
Place of Origin	China
China	china
Type	Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, THICKENERS
Brand Name	xys
Model Number	120-300 bloom
Color	Light yellow
Smell	Odorless
Shape	Granule or powder
Certificate	HALAL, ISO, GMP, HACCP, VHC, HC
Jelly strength	120,140,160,180,200,220,240,260,280,300 bloom
Size	5-80 mesh
Packing	25kg/bag. Standard export packaging
Export markets	Eu, Russia, India, Vietnam, USA, Chile, Peru, etc
Another name	Food Grade Gelatin/edible gelatin/gelatine/gelatina
Application	Candy, meat, jelly , desert, ice cream. etc

Gelatin is a macromolecular hydrocolloid, which is the product of partial hydrolysis of collagen. It can be divided into photographic gelatin, edible gelatin and industrial gelatin according to its properties and uses. According to different uses, the quality requirements of gelatin are different. When used as an adhesive, the adhesive strength is mainly required. When used in photography, food, medicine and other fields, the purity of products is emphasized.

Gelatin, colorless to light yellow solid, in the form of powder, tablet or block. Glossy, odorless and tasteless. The molecular weight is about 50,000 ~ 100,000. The relative density is 1.3 ~ 1.4. Insoluble in water, but when immersed in water, it can absorb 5 ~ 10 times of water and swell and soften. If heated, it will dissolve into colloid, and then it will become gel after cooling to below 35 ~ 40ºC. If the aqueous solution is boiled for a long time, its properties will change due to its decomposition, and no gel will be formed after cooling. Insoluble in ethanol, ether and chloroform, soluble in hot water, glycerin, propylene glycol, acetic acid, salicylic acid, phthalic acid, urea, thiourea, thiocyanate and potassium bromide, etc. When the concentration of this product is below 5%, it does not coagulate, and it usually forms gel with 10% ~ 15% solution. The gelation temperature varies with concentration, coexisting salts and pH value. The viscosity and gel strength vary with the distribution of relative molecular weight, and are affected by pH, temperature and electrolyte. If the solution meets formaldehyde, it will become irreversible gel insoluble in water.