Best quality Gelatin In Meat Products - Gelatin For Gummy Candy – Gelken
Best quality Gelatin In Meat Products - Gelatin For Gummy Candy – Gelken Detail:
Gelatin is the most commonly used gel in gelatin soft sweets, which has a crucial effect on the texture of candy. First, gelatin has a unique three helix structure, which can provide Q bullet and a strong taste. Secondly, gelatin can be collocation with most gel to meet the special requirements for texture, temperature resistance and other properties. Gelatin has good foaming and foam stability, and can produce various kinds of flower products such as double gel soft sweets. Finally, gelatin has certain properties. The protective properties can also be protected when gelatin soft sweets are added with special functional ingredients.
| Test Criterion：GB6783-2013 | Gummy Candy |
| Physical and Chemical Items | |
| 1. Jelly Strength (6.67%) | 200-280bloom140-200bloom
100-160bloom |
| 2. Viscosity (6.67% 60℃) | 25-35mps30-40mps
25-35mps |
| 3 Mesh | 8-60mesh4-80mesh
4-80mesh |
| 4. Moisture | ≤12%≤12%
≤12% |
| 5. Ashes(650℃) | ≤2.0%≤2.0%
≤2.0% |
| 6. Transparency (5%, 40°C) mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 |
| 8. SO2 | ≤30ppm |
| 9. H2O2 | Negative |
| 10. Transmittance 450nm | ≥70% |
| 11. Transmittance 620nm | ≥90% |
| 12. Arsenic | ≤0.0001% |
| 13. Chrome | ≤2ppm |
| 14. Heavy Metals | ≤30ppm |
|
≤1.5ppm |
| 16. Insoluble substance in water | ≤0.1% |
| 17 .Total Bacteria Count | ≤10 cfu/g |
| 18. Escherichia coli | Negative/25g |
| 19. Salmonella | Negative/25g |
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