light filters for mercury lamps, clarifying agent, pharmaceutic aid (suspending agent),
in hectographic masters, sizing paper & textiles.chemical, paint,
metallurgy and other industries of various kinds of products, and in which the main thickening,
stable, condensation, harmonic, polishing, sizing, solid water and so on.
Edible gelatin Gelatin (Gelatin) is the hydrolysis product of collagen is a protein, no fat and no cholesterol, is a kind of natural nutritional type food thickening agent. After eating will not make people fat, also won't lead to physical decline. Gelatin is a powerful protective colloid, emulsifying power, can restrain protein such as milk, soy milk, after enters the stomach caused by gastric acid role of cohesion function, which is helpful for food digestion.
This product is animal skin, bone, tendon and ligament contains collagen, after partial hydrolysis of a product. [ characteristics ] This product is light yellow to yellow, translucent, microstrip shiny powder or flakes; Odourless; After wet, easy for bacteria decomposition; Long immersion in water or water absorption expansion and softening, weight can increase 5 ~ 10 times. This product in water, dissolved in acetic acid or hot mixture of glycerol and water, in ethanol, insoluble in chloroform or ether. Must use cold water soak for several hours before use (can avoid heat generated when a large number of bubbles, and at the end of the expansion of frozen block), water heating again after full expansion, adhesive solution under 70 ° C temperature control. So that it is completely dissolved rear can use. Is finished at the end of the adhesive solution should be stored in refrigerator or ventilation, shady and cool place, avoid glue nguyen hydrolysis metamorphism, affect the use effect.
Gelatin (Gelatin), usually used to make jellies and other desserts, consists of cooked animal bones, skin and tendon. An alternative is Agar (Agar Agar) made from seaweed; Another alternative is to use the root of kudzu. Sale of AGAR general noodles are the long strip, powder, lump, and often is gray. Gelatin (Gelatin) is the hydrolysis product of collagen is a protein, no fat and no cholesterol, is a kind of natural nutritional type food thickening agent. After eating will not make people fat, also won't lead to physical decline. Gelatin is a powerful protective colloid, emulsifying power, can restrain protein such as milk, soy milk, after enters the stomach caused by gastric acid role of cohesion function, which is helpful for food digestion. Edible gelatin can be used for medical, surgical dressings, hemostatic sponge soft capsule, aspic, food additives, tin cans, candy, sorbet, sausage, frozen, soda, suspending agent, inspection agent, lake agent, ice cream, etc
Method of use: According to the need of the product, and put quantitative gelatin in cold water, the water absorption expansion after 1 to 2 hours, heated to 60 degrees, or directly to the quantitative gelatin in 70 ~ 80 degrees of hot water mixing dissolved, add 50 to 55 degrees tank placed within 2 to 4 hours after mixed with other ingredients. If used for ingredients directly, gelatin can be ground into powder and mix with other ingredients. 1, the gelatin in cold water soak for 60 minutes first, make its full water absorption expansion; 2, and then in 70-70 °C water bath environment, to melt the gelatine.
Food gelatin dosage: In meat products, meat products, frozen juice meat foods, such as the dosage of the gelatin is 2% ~ 2%; Marshmallow production, gelatin dosage is 2%; Toffee production process, the dosage of the gelatin is 0.4% ~ 0.4%; In the production of ice cream, gelatin dosage was 0.1%.
Note: In the process of application of edible gelatin, melting, the temperature is unfavorable and exorbitant, because the temperature is too high, can reduce the viscosity of gelatin. When melted gelatin, should adhere to the "using soaking in the how much, how many, how much for" principle. Place the gelatin solution of time can not more than half a day, so as not to affect the viscosity, emulsification, stable quality, etc. Melted gelatin, time shoulds not be too long, otherwise, will also reduce the quality of the gelatin.
Product variety: packed with hard candy candy cotton candy sugar coating and other multi-function of the gelatin fudge recipe status: 250bloom 240 bloom 220 bloom 180 bloom 150 bloom 120 bloom Formula: 6-8%
Ice cream cheese for silk mouth of fruit jelly pudding and other desserts
According to the report, the world of gelatin candy more than 60% for the food industry. In candy production, gelatin used in the production of candy. Protein, sugar, cotton, sugar, fruit juice, jelly, jelly crystal flower, chewie jelly, etc. Gelatin with function of absorbing water and supporting frame, gelatin particles after soluble in water, can attract each other, interweave, forming folding layers of reticular structure, and with the temperature drop and condensation, the sugar completely filled with water in gel, space form, make the soft candy can remain stable even under large load deformation. Gelatin can control sugar crystals become smaller, and prevent the syrup in oil-water relative separation, as the emulsifier, the manufacture of adhesives used in candy, can decrease brittleness, beneficial to molding, easy cutting, so as to prevent the crushing of all kinds of candy, improve the yield.
LIGHT YELLOW OR YELLOW
OR PALE YELLOW
DRIED GRANULES OR POWDER
6.67% AT 10°C FOR 18HOURS
6.67% AT 60°C AMERICAN PIPETTE
24 HOURS AT 550°C
5% SOLUTION AT 40°C
HEAVY METAL (Pb)
TOTAL PLATE COUNT
We can supply varieties of gelatin such as edible gelatin,technical gelatin and pharmaceutical gelatin as follow:
1)Edible gelatin with jelly styrength 0-280Bloom.G
2)Technical gelatin with jelly strength 100-850Bloom.G
3)Pharmaceutical gelatin with jelly strength 150-280Bloom.G with high clarity!
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