Gelatin

Gelatin

Gelatin (also known as agar or cuttlebone extract) is a natural protein mixture derived from the hydrolysis of collagen from animal skins, bones, and connective tissues. It is a colorless or slightly yellow semi-transparent solid at room temperature and will dissolve when heated, forming a gel upon cooling.

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Product Description
Technical parameters
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Product Description

Key Characteristics

1. Source: Primarily extracted from the skins, bones, and connective tissues of pigs, cows, or fish.

2. Composition: Composed almost entirely of protein and rich in various amino acids.

3. Form: Commonly available in sheet, granular, or powder form.

4. Vegetarian nature: An animal-based component, strictly vegetarian individuals cannot consume it.

Technical parameters

Quality specification
Iterm			180 Bloom Specification	180 Bloom Result
Moisture Content %			≤14.0	11.24
gel strength(6.67%溶液) Bloom g			≥50	184
Engler viscosity（15%，40℃） °E				3.9
Transmission %	Wavelength	450nm	≥30	83
		620nm	≥50	91
Ashes Content %			≤2.0	1.1
SO2 mg/kg			≤30	3.5
Residual Hydrogen Perxide mg/kg			≤10	No detected
Water insolubles %			≤0.2	0.056
Chromium mg/kg			≤2.0	0.87
Arsenic mg/kg			≤1.0	＜1.0
Plumbum mg/kg			≤1.5	0.063
Coliforms MPN/g			≤3	＜ 3
Total Bacteria Count CFU/g			≤10 4	90
Salmonella			No detected	No detected
Conclusion			Qualified

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Product Name: Gelatin

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