Edible gelatin
The product is made from carefully selected animal bones or skin, through chemical treatment and boiling at certain temperature.
Physical Properties
Odorless, flavorless, light yellow, semitransparent, slightly lustrous powdery particles; readily soluble in water; without toxic preservatives or other substances.
Technical Specifications
• Edible gelatin quality conforms with GB/T6783-1994 technical Specifications.
Item\Product |
Type A |
Edible gelatin from bone |
Edible gelatin from skin |
Grade A |
Grade B |
Grade C |
Grade A |
Grade B |
Grade C |
Water content % ≤ |
14.0 |
Bloom strength(6.67% commercial gel with 12% water)Bloom g ≥
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Bloom viscosity (6.67% commercial gel with 12% water)mPa.s ≥
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Transparancy mm ≥ |
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Ash content % ≤ |
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Water-insoluble substance % ≤ |
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- |
Sulfur dioxide mg/kg ≤ |
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PH value |
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- |
Chrome content mg/kg ≤ |
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Arsenic content mg/kg ≤ |
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Heavy metal(based on Pb) mg/kg ≤ |
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Total count of bacteria colonies number/g ≤ |
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Escherichia coli |
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Salmonella |
Undetectable |
Item\Product |
Type B |
Edible gelatin from bone |
Edible gelatin from skin |
Grade A |
Grade B |
Grade C |
Grade A |
Grade B |
Grade C |
Water content % ≤ |
14.0 |
Bloom strength(6.67% commercial gel with 12% water)Bloom g ≥
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Bloom viscosity (6.67% commercial gel with 12% water)mPa.s ≥
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Transparancy mm ≥ |
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Ash content % ≤ |
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Water-insoluble substance % ≤ |
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Sulfur dioxide mg/kg ≤ |
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PH value |
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Chrome content mg/kg ≤ |
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Arsenic content mg/kg ≤ |
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Heavy metal(based on Pb) mg/kg ≤ |
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Total count of bacteria colonies number/g ≤ |
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Escherichia coli |
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Salmonella |
Undetectable |
• GB6783-86 standards for gelatin is attached here for the comparison with current standards.
Index name |
Edible gelatin |
Premium grade |
Grade A |
Grade B |
Grade C |
| Gelling concentration (completely dry gelatin)% ≤ |
1.0 |
1.05 |
1.10 |
1.30 |
| Engler viscosity(°E)15%(completely dry gelatin)40°C ≥ |
12 |
10 |
8 |
5 |
| Transparancy(mm) mm, 5%, assuming 16% of water 40°C ≥ |
120 |
100 |
60 |
40 |
| Viscosity degradation % ≤ |
20 |
20 |
25 |
25 |
| Water content % ≤ |
16.0 |
16.0 |
16.0 |
16.0 |
| Ash content( assuming 16% of water ) % ≤ |
2.0 |
2.0 |
2.0 |
2.0 |
| PH value 1% colloid solution |
5.5-7 |
5.5-7 |
5.5-7 |
5.5-7 |
| Arsenic content mg/kg ≤ |
2 |
2 |
2 |
2 |
| Heavy metal mg/kg ≤ |
50 |
50 |
50 |
50 |
| Sulfur dioxide mg/kg ≤ |
150 |
150 |
150 |
150 |
| Insoluble substance % ≤ |
0.5 |
0.5 |
0.5 |
0.5 |
| Oil spot 1dm2 |
This index is customized on the clients' requirements. |
| Impurity |
No visible impurities that can be seen by naked eyes. |
Use
Gelatin can be classified into 4 types according to its use: photographic, edible, pharmaceutical and industrial grade. Edible gelatin is used as food additive;and industrial gelatin can be use in adhesive, emulsifier or premium cosmetics.
Packing, storage
Packed in paper/plastic compound bag, 25kg per bag. Stored in dry, draughty and cool place. Avoid being piled. Shelf life: 2 years. |
