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Yellowish Edible Gelatin Powder For Dairy Products / Deserts Stabilizes Texture

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Yellowish Edible Gelatin Powder For Dairy Products / Deserts Stabilizes Texture

Yellowish Edible Gelatin Powder For Dairy Products / Deserts Stabilizes Texture
Yellowish Edible Gelatin Powder For Dairy Products / Deserts Stabilizes Texture Yellowish Edible Gelatin Powder For Dairy Products / Deserts Stabilizes Texture

Large Image :  Yellowish Edible Gelatin Powder For Dairy Products / Deserts Stabilizes Texture

Product Details:
Place of Origin: China
Brand Name: BBP
Certification: ISO9001, US FDA Registration
Model Number: BBP-FGE-02
Payment & Shipping Terms:
Minimum Order Quantity: Negotiable
Price: Negotiable
Packaging Details: 25KGS/Bag, or your customized packing
Delivery Time: Depending on your PO quantity
Payment Terms: T/T
Supply Ability: 20MT/Month

Yellowish Edible Gelatin Powder For Dairy Products / Deserts Stabilizes Texture

Description
Product Name: Foo Grade Gelatin For Dairy Products Origin: Bovine Hides
Appearance: Yellowish Or Light Yellow Solid Piece Or Powder CAS NO.: 9000-70-8
Jelly Strength: 80-240 Bloom G Mositure: ≤ 14%
Ash: ≤2% Application: Dairy Products And Deserts
High Light:

organic gelatin powder

,

pure gelatin powder

Edible Gelatin Powder for the Use in Dairy Products and Deserts to Stabilizes the Texture

 

The gelatin produced by Beyond Biopharma is produced from high quality food grade bovine hides and skins. Food grade gelatin is derived from bovine hides and skins. It is rich in amino acids and various proteins. The jelly strength is from 80-240 bloom g, and the viscosity can reach 6-15 degrees. Gelatin has excellent and foaming rate, so it is widely used in various food industries such as candy, snacks, jelly, egg yolk soup and meat products.

 

Specification of Food Grade Bovine Gelatin :

ITEMS STANDARD RESULT METHODS
COLOR LIGHT YELLOW OR YELLOW LIGHT YELLOW ---------------------
ODOUR NORMAL NORMAL ---------------------
TASTE NORMAL NORMAL ------------------------
TEXTURE DRIED GRANULES GRANULES ------------------------
JELLYSTRENGTH 180-240BLOOM.G 200BLOOM 6.67% AT 10°C FOR 18 HOURS
VISCOSITY 3.5MPa.S ±0.5MPa.S 3.6Mpa.S 6.67% AT 60°CAMERICAN PIPETTE
MOISTURE ≤12% 11.1% 24 HOURS AT 550°C
ASH CONTENT ≤1% 1% COLORIMETRIC
TRANSPARENCY ≥300MM 400MM 5% SOLUTION AT 40°C
PH VALUE 4.0-6.5 5.5 SOLUTION 6.67%
SO2 ≤30PPM 30PPM DISTILLATION-LODOMETRY
HEAVY METAL ≤30PPM 30PPM ATOMIC ABSORPTION
ARSENIC <1PPM 0.32PPM ATOMIC ABSORPTION
PEROXIDE ABSENT ABSENT ATOMIC ABSORPTION
CONDUCTIVITY PASS PASS SOLUTION 6.67%
TURBIDITY PASS PASS SOLUTION 6.67%
INSOLUBLE <0.2% 0.1% SOLUTION 6.67%
TOTAL BACTERIA COUNT <1000/G 285/G EUR.PH
E.COLI Absence in 25 gram Absent ABS/25G
CLIPBACILLUS Absence in 25 gram Absent EUR.PH
SALMONELLA Absence in 25gram Absent

EUR.PH

 

 

Quick details of Edible Gelatin for Dairy Application

Product Name Edible Grade Bvoine Gelatin
Origin of Gelatin Bovine Skins and Hides
CAS Number 9000-70-8
Color and appearance Yellow to slightly Yellowish Jelly Pieces
Jelly Strength 80-240 bloom g
Moisture ≤14%
Application Confectionary products like Gummies or Candies
Shelf Life 3 years
Packing 25KGS/ Bag, 500KG/ Pallet. 20MT/ 40' Container
Supplying Capacity 50 MT/month

 

The advantages of Beyond Biopharma Co., ltd as a manufacturer of gelatin?

1. We had a long history and experience in the production of gelatin products which makes us experienced in gelatin industry.

2. We have the GMP workshop and our own QC laboratory to control the quality for the collagen we produced.

3. We have the big production capacity and we managed a reasonable amount of inventory which can ensure the timely delivery for your order.

4. We had supplied gelatin to customers all over the world and gained good reputation.

5. We have Professional sales team with quick response to your inquiries.

 

What is the function of gelatin in Dairy Products ?

Edible gelatin prevents whey precipitation

Edible gelatin successfully prevents the precipitation of whey by the formation of hydrogen bonds, avoiding the contraction of casein, thereby preventing the solid phase from separating from the liquid phase and improving the texture state and stability of the finished product. If you add edible gelatin to yogurt, it can prevent the separation of whey and improve the texture and stability of the finished product.

 

Edible gelatin has emulsion stability

Casein itself is a natural emulsifier and stabilizer, but casein loses its emulsifying ability and stability in an acidic environment, and gelatin can provide stable conditions for casein and act as a protective colloid.

 

Edible gelatin has a milk foam effect

All milk foam can be regarded as an emulsifying system of air, fat and water. Gelatin as a hydrophilic colloid combines with water to form a thin layer of gelatin covering the fat globule, and wraps the air blister, reducing the influence of external conditions on the air pressure in the air bubble. A stabilizing foam is achieved to maintain a stable emulsified state.

 

FAQS about our Edible Grade Bovine Gelatin.

Packing information
Our usual packing is 20KG bovine gelatin put into a PE bag, Then 25bags are palleted onto one pallet, and one 20 feet container is able to load around 10MT Bovine gelatin.
Sales Support:
We have professional knowledgeable sales team which provides fast and accurate response to your inquiries.

Policy about samples:

1. Free Amount of samples: we can provide up to 200 gram free samples for testing purpose. If you want a big sample for machine trial or trial production purposes, please kindly buy 1kg or any quantity you need.

2. Way of delivery the sample: Unless specified by you, We will use DHL to deliver the sample for you.

3. Freight cost: If you also had a DHL account, we can send via your DHL account. If you don’t have a DHL account, we can negotiate how to pay for the freight cost.

Contact Details
Beyond Biopharma Co.,Ltd.

Contact Person: Eric Lee

Tel: +8613636378924

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