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Food Gelatin
Gelatin is a hydrocolloid (water-loving) material
derived from partial hydrolysis of collagen from
animal skin or bone. Gelatin is a natural, pure,
unique, nutritional protein providing most of the
essential amino acids for human beings.
Edible Gelatin has always been a healthy and safe
food product for human consumption for hundreds of
years. It also has been clinically proved that it
can help prevent and cure osteoporosis and
arthritis.
Veterinarian certificate
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Jelly Strength (6.67% 10°C) |
80-220 bloomgrams |
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Viscosity (6.67%, 60°C) |
20-50 mps |
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Moisture |
<14.0% |
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Ash (600°C) |
<2.0% |
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Dirt/Insoluble |
≤0.1% |
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SO2 |
<40 ppm |
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As |
≤1 ppm |
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Cr |
≤1 ppm |
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Hg |
≤0.1 ppm |
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Total Bacterial Count |
<1000 cfu/g |
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E. coli Count |
<30 cfu/100g |
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Salmonella |
Negative |
Edible Gelatin is used in everyday food such as:
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Dairy and dessert: including yoghurt, curd, whipped
cream, milk puddings, tarts and deep-frozen tarts,
cakes, ice cream, light spreads and cheese;
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Confectionary: including sweets, nougat, caramel,
pastilles and chewing gums;
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Meat products and sauces: including tinned meat,
ham, aspic, soup and croquettes;
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Wine and juice clarification.
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