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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 | ||||||||||||
Product range | |||||||||||||
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. | |||||||||||||
Typical specifications | |||||||||||||
Gelatin is supplied to the following general specifications. | |||||||||||||
Physical characteristics | |||||||||||||
Appearance | Colourless or pale yellow powder or granules | ||||||||||||
Bloom at 6 2/3 %,g | Requested Bloom ±10g | ||||||||||||
Moisture % | Max 13 | ||||||||||||
Ash % | Max 2 | ||||||||||||
pH | 5.0 - 6.5 | ||||||||||||
Chemical characteristics | Microbiological characteristics | ||||||||||||
Arsenic ppm | Max 1 | Total count | Max 1000 | ||||||||||
Lead ppm | Max 1 | Samonellae in 10 g |
Absent | ||||||||||
Copper ppm | Max 30 | Coliforms
in 0.1g |
Absent | ||||||||||
Zinc ppm | Max 100 | ||||||||||||
SO2 ppm | Max 1000 | ||||||||||||
Applications | |||||||||||||
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 | |||||||||||||
Application | 240 | 220 | 200 | 180 | 160 | ||||||||
Aspics | |||||||||||||
Biscuit mallow | |||||||||||||
Wine gums / hard gums | |||||||||||||
Jellies | |||||||||||||
Jelly babies | |||||||||||||
Meat (canned) | |||||||||||||
Marshmallows | |||||||||||||
Mousse | |||||||||||||
Pastilles | |||||||||||||
Pies | |||||||||||||
Soups (consomme) | |||||||||||||
Yoghurt | |||||||||||||
Table creams |
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