Bovine Gelatin Powder Product Description
Dairy specialties (such as full-fat and fruit yogurts), cream
desserts
Gelatin improves and softens the texture of the end product without
changing the taste. It helps to prevent syneresis (separation of
dairy product and whey).
It binds the juice contained in the fruit, preventing it from being
diffused into the yogurt.
Low-fat dairy specialties (such as low-fat yogurts)
Gelatin replaces the fats, giving the products a creamy texture.
Mousses
Gelatin’s frothing capacities are used in a large number of aerated
products. On its own or in combination with other texturing agents,
gelatin facilitates aeration, stabilizes emulsion and prevents the
various ingredients from separating.
In association with carrageenan, an alkaline process gelatine is
recommended to avoid precipitation of both polymers.
Ice creams and sorbets
Gelatin facilitates aeration, stabilizes the ice cream, improves
low-temperature conservation and prevents the formation of ice
crystals during long-term conservation. It also improves ices
cream’s resistances to temperature variations. Combined with other
texturing agents, it gives ice cream a very characteristics texture
and also slows the melting of the ice cream in the mouth.
Preserve viscosity and gelatin characteristics
While gelatin is very stable in its gel form, various factors such
as pH, temperature or bacterial environment may cause an hydrolysis
of the protein chain yielding a decrease in viscosity and Bloom. It
is thus very important to protect the solution against elevated
temperature and at extreme pH for extended periods of time.
Turbidity
Turbidity is measured with a Nephelometer that determines the
quantity of light diffused at an angle of 90° by a gelatin gel
placed in a test tube illuminated along the axis. It is expressed
in Nephelometric Turbidity Units (NTU). The maximum value is
obtained at the isoelectric point.
Bovine Gelatin Powder data
| LOT NO | TYPE: food gelatin | TEST date: | Product date: |
| Physical and Chemlcal Items | GB6783-94 | testing results |
| 1. | Jelly Strengty (6.67%) | ≥100 g | 182 |
| 2. | Viscosity (15% 40℃) | MPs 8---12 E | 40 mps |
| 3. | CHROMIUM (%) | ≤2.0 | 0.9 |
| 4.PH | PH(1%)40℃ | 5.5—7 | 5.9 |
| 5. | Miosture | ≤16% | 11.9% |
| 6. | Ashes(600℃) | ≤1.6% | 0.1% |
| 7. | Clarity 5% | 120mm | 500mm |
| 8. | Heavy Metals | ≤50mg/kg | 24mg/kg |
| 9. | Water unsoluable matter | 0.1% | 0.01% |
Confectionery
LUOHE ANCHI BIOTHCH CO.,LTD is one of leading manufacturers and
exporters that undertake the business of high-quality gelatin for
pharmaceutical grade gelatin and food grade gelatin. Our company
boasts the leading advanced technology and complete production
line. Working through scientific product structure assures the high
quality in gelatin industry.
FAQ
1. About us
Luohe Anchi Biotechnology Co., Ltd is located in the Luohe City,
founded in 2019.. Mainly produces industrial, food, Gelatin.
Products are widely used in food, beverage, feed industries.
2. how can we guarantee quality?
We have very strict process for Quality Check and have gone through
different official QC and got the certificates;
3.what can you buy from us?
High Quality health supplements
4. Why US?
Our clients keep placing order to us because of our high quality
products with the most competitive prices because only the win-win
partnership can go a further way.
5. what services can we provide?
We offer Customization and very good after-sales service. We are
always here to help you with all the questions that you may have.
Our services
1. 20+ years manufacturing experience.
2. OEM/ODM Service.
3. Sample service.
4. Direct factory,Competitive price.
5. Strict quality control system,professional QC team.
6. Quick response within 24 hours.
