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FISH Gelatin

Product specification
Physical and chemical Food grade Pharmaceutical grade Industrial grade
Jelly durability (6.67% 10 ° C) 100-220 Bloom 100-250 Bloom
Jelly Strength (12.5% 10 ° C) 70170
Viscosity (6.67% 60 ° C) mps ≥60
(12.5% 60 ° C) mpa.s ≥2,0 -1,7
(15% 40 ° C) ºE ≥5 ºE ≥5 ºE
Viscosity breaking% 40 ° C24 (hour) 10%
PH (1%) 40 ° C 4,5–7 4.0-6.5 4,5–7
Humidity ≤14% ≤14% 16%
Ash ash (600 ° C) ≤2,0% ≤2,0% ≤2,5%
Clearness 5% ≥50mm 5% ≥50mm 5%
Sulfur dioxide ≤50mg / kg ≤50mg / kg
Arsenic (AS) ≤1,0mg / kg .80,8mg / kg
Heavy metals ≤50mg / kg ≤50mg / kg
Water insoluble substance 0,20% 0,20% 0,50%
Microbiological testing
Total number of bacteria  (cfu / g) 1000 1000
Escherichia coli (in10g)
Salmonella (trong 25g)
Sense
Particle size: 8 giờ 60 phút
Appearance: Light yellow or yellow
Odor: no special smell
Packing: Poly bag inside, woven bag outside, 25KGS per bag

 

 

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