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HS Code |
177538 |
| Product Name | Edible Grade Gelatin (Multi-Type Freezing Strength) |
| Appearance | Light yellow to yellow granules or powder |
| Source | Bovine or porcine skin and bones |
| Gel Strength | Varies, typically 150-300 Bloom |
| Moisture Content | ≤14% |
| Solubility | Soluble in hot water, insoluble in cold water |
| Viscosity | Typically 2.5-4.0 mPa·s (6.67% solution at 60°C) |
| Ph Value | 4.5-6.5 (1% solution) |
| Ash Content | ≤2.0% |
| Protein Content | ≥85% |
| Transparency | ≥85% (at 5% solution, 405nm) |
| Application | Food processing, confectionery, dairy, desserts |
| Freezing Strength | Suitable for multi-type freezing and thawing cycles |
As an accredited Edible Grade Gelatin (Multi-Type Freezing Strength） factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging is a 1 kg resealable, food-grade plastic pouch labeled "Edible Grade Gelatin (Multi-Type Freezing Strength)" with clear usage instructions. |
| Shipping | The edible grade gelatin is securely packaged in moisture-resistant, food-safe bags or containers, typically ranging from 20 kg to 25 kg per unit. Shipping is conducted via temperature-controlled transport to preserve product quality and prevent contamination, with clear labeling and documentation to ensure compliance with food safety standards. |
| Storage | Edible Grade Gelatin (Multi-Type Freezing Strength) should be stored in a cool, dry, and well-ventilated area away from direct sunlight and strong odors. The packaging must be kept tightly sealed to prevent moisture absorption and contamination. Ideal storage temperature ranges from 10°C to 25°C, with a relative humidity below 65%, ensuring the gelatin retains its quality and functional properties. |
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[Purity 98%]: Edible Grade Gelatin (Multi-Type Freezing Strength） with 98% purity is used in confectionery production, where it ensures consistent gel clarity and clean-tasting final products. [Viscosity Grade 250 Bloom]: Edible Grade Gelatin (Multi-Type Freezing Strength） with 250 Bloom viscosity grade is used in dairy dessert formulations, where it imparts firm texture and enhanced shelf-life stability. [Molecular Weight 100,000 Da]: Edible Grade Gelatin (Multi-Type Freezing Strength） with 100,000 Da molecular weight is used in gummy candy manufacturing, where it provides optimal chewiness and slow dissolution rate. [Melting Point 35°C]: Edible Grade Gelatin (Multi-Type Freezing Strength） with a melting point of 35°C is used in ready-to-eat jelly cups, where it delivers a pleasant mouthfeel and rapid dissolution upon consumption. [Particle Size 80 mesh]: Edible Grade Gelatin (Multi-Type Freezing Strength） at 80 mesh particle size is used in beverage clarification, where it enables rapid dispersion and effective protein removal. [Stability Temperature -18°C]: Edible Grade Gelatin (Multi-Type Freezing Strength） with stability at -18°C is used in frozen dessert products, where it maintains gel integrity during storage and minimizes syneresis. [Moisture Content ≤ 12%]: Edible Grade Gelatin (Multi-Type Freezing Strength） with moisture content less than or equal to 12% is used in meat product binding, where it enhances binding strength and reduces water loss. [pH 5.5-6.5]: Edible Grade Gelatin (Multi-Type Freezing Strength） with pH 5.5-6.5 is used in yogurt stabilization, where it preserves protein structure and prevents phase separation. |
Competitive Edible Grade Gelatin (Multi-Type Freezing Strength） prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
