Gelatin ( Gelatin bloom ) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing Gelatin or functioning in a similar way are called Gelatinous.
Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, Gelatin dessert, and some ice cream and yogurt. Household Gelatin comes in the form of sheets, granules, or powder.
| INSPECTION ITEM |
STANDARD REQUEST |
VALUES |
| COLOUR |
Light yellow to yellow |
Complies |
| STATE |
Solid, such as granules, flakes, powder, etc. |
Complies |
| SMELL |
- |
Complies |
| MOISTURE, % |
≤14.0 |
10.2 |
| BLOOM (6.67%), g |
≥50 |
225 |
| VISCOSITY, mPa.s |
/ |
3.3 |
| LUMINOUSNESS(450nm), % |
≥30 |
80 |
| LUMINOUSNESS(620nm), % |
≥50 |
93 |
| TRANSPARENCY, mm |
/ |
500 |
| ASH, % |
≤2.0 |
0.9 |
| HYDROGEN PEROXIDE, mg/kg |
≤10 |
Negative |
| SO2, mg/kg |
≤30 |
11.5 |
| GI, % |
≤0.2 |
＜0.1 |
| ARSENIC, mg/kg |
≤1.0 |
＜1.0 |
| CHROMIUM, mg/kg |
≤2.0 |
0.45 |
| Pb, mg/kg |
≤1.5 |
0.13 |
| TOTAL BACTERIA COUNT, MPN/g |
≤10000 |
＜10 |
| E. COIL |
≤3 |
＜3 |
| SALMONELLA/25kg |
Negative |
Negative |
| CONCLUSION |
This product as specified complies with Chinese national standard GB6783-2013 Food Additive Gelatine. |
Application
(1) For candy and chocolate, Gelatin can prevent the phenomenon of fat separation between toffee and toffee, prevent chocolate from crystallizing and separating oil from water, and increase the sense of fineness. The reference amount was 0.2%~0.5%.
(2) For ice cream,
Gelatin can make the tissue mix evenly and organize fine, smooth and puffed activity to improve the shape retention.
(3) For margarine,
Gelatin can prevent oil and water separation and stratification and improve the quality of products.
(4) For beverages, adding fat containing protein drinks can improve stability, prevent oil floating and protein sinkage. Gelatin can also be used as a stabilizer in the emulsified essence.
(5) For bread, Gelatin can improve the structure of dough, prevent bread aging, loaf bread, bulk and elasticity, and extend shelf life.
(6) For pastries, in combination with other emulsifiers, as a foaming agent for pastries, forming a complex with protein, resulting in a moderate bubble film that increases the volume of the dessert.
(7) For biscuits, adding dough can make the oil disperse evenly in the emulsion state, effectively prevent the oil from seeping and improve the brittleness of the biscuits.
(8) Industrial gelatin, used in the manufacturing of fiber textiles, insulating materials, paper, holographic materials, etc.
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