|Gelatin is a natural product, which is classed as a food and not an additive. It is derived from collagen protein contained in the bones of animals. Gelatin is compatible in most systems with other ingredients used in the food industry, i.e. sugars, starches, gums, seasonings, colours and flavourings
|Sterling offers gelatins with Bloom gel strengths from 150 to 270 and has gelatin grades suitable for a wide range of applications in the food industry.
|Gelatin is supplied to the following general specifications.
|Colourless or pale yellow powder or granules
|Bloom at 6 2/3 %,g
|Requested Bloom ±10g
|5.0 - 6.5
|Gelatin has many applications in food industry, some of which are given below, on a chart incorporating the suggested Bloom strength to use.
|Suggested Bloom strength
|Wine gums / hard gums