Powdered Gelatine 160-240 Bloom
Food Grade Gelatin Powder product description
Water jellies/ gelatin Desserts
The powder mix prepared with gelatine, sugar, acids, salts, colors and flavors is a very common preparation around the world, using water or milk.
Gelatine works as a gelling agent, binding water and forming a transparent gel.
Thanks to gelatin, water jellies/gelatine desserts are elastic, soft, bright and gives a cohesivetexture.
They are easy to prepare and benefit from a short setting time.
With a melting point near the body temperature, gelatin gives the products a particular and very pleasant mouthfeel and also produces good flavor release.
To create different products, fruit, air, vitamins and amino-acids can be added while water can be totally or partially replaced by milk or cream.
Water jellies can be prepared with both alkaline and acid gelatines, each type yielding similar products.
Water gel dessert
A Water Gel dessert is composed mainly of:
- Gelling agent: gelatin (preferably pigskin or bovine hide)
- Sweeteners: sucrose, dextrose, polyols, intense sweeteners
- Acids: citric, fumaric, malic. Acid is not necessary to form a gel, but is recommended for flavor release
- Colorants: must be stable in hot condition and at low pH, available in dry form for powdered mix
- Flavor: available in dry form for powdered mix
- Buffer: sodium citrate, sodium/potassium tartrate
- Anticaking: phosphates
All components must be of similar particle size to ensure a homogeneous mix. For that matter Anchi Gelatin is available in 30 or 40 Mesh.
Hygroscopicity is a current problem on this kind of products. The choice of raw materials with a minimum of hygroscopicity and the correct packaging barrier is the key to solve this problem.
Gelatine’s Bloom is responsible for the dessert’s final gel strength while Gelatine’s viscosity takes importance for the kinetics of gelification.
Gelatin doses:
- Standard water gel: 1.8-2.0% of 225 Bloom gelatine in final preparation
- Sugar-free water gel: 2.0-2.4% of 175 Bloom gelatine in final preparation
Aerated and Two-layer desserts
- Using an electric beater, air is added to a gelatin + water + sugars solution. If beating time is short then a two-phase dessert is obtained: water gel + foam phase. When cooled, a very nice combination of textures (soft and elastic) is obtained.
If beating time increases, the foam becomes stable and there is no “de-beating”. Then, entire foam is obtained with a very soft texture and good air distribution.
Two / Three-layer desserts
This product is prepared using two pouches. We’ve worked with product’s density and cold water quantity to add. This allows having one phase cooled down more rapidly, leting the second phase separate clearly from the one already served.
A nice combination of colours and flavours can be obtained, making this dessert very attractive, mostly for kids.
Milk Gelatin
Milk gelatin is a product that already exists in some countries as Brazil. It is exactly the same as a traditional Water Gel, only replacing the water by milk. It is normally found in the market “ready to eat”, served with different types of sauces (chocolate, strawberry).
Standard water gel: 1.8-2.0% of 225 Bloom gelatine in final preparation.
Food Grade 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% |
| 10. | Arsenic | ≤1.0ppm | 0.8 |
| 11. lead | Lead | ≤5ppm | 1.0 |
| 12. | sulfur dioxide | Mg/kg | 10 |
| 二 Microbial Tests | |||
| 1． | Total Bacteria Count | ≤1000ing | 60 |
| 2． | Escherichia Coll | 10g | Negative |
| 3． | Salmonella | 25g | Negative |
| Sense | |||
| 1appearance | Light yellow or yellow with in white grain no impurity that can be seen in eres | ||
| 2． odor | No special smell.no foul smell.no peculiar smell | ||
| Quality guaranteed period 2YEARS | |||
COMPANY OVER
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.
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.