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Skin Gelatin-3
| Offer Type: |
|
|---|---|
| Offer Post Time: | 2009-06-03 |
| Expiration Date: | 2010-01-24 |
| Details: |
Several types of edible gelatin are available with varying characteristics depending on the application and end product. It has good performances in surface activity, viscidity and impact absorption, widely used in foodstuff, such as freezing meat, can and candy, sausage and ice cream.
GB-6783-94: ART NO.: XWL- Physical and Chemical Items (Jelly Strength): 80Bloom-220Bloom The viscosity break down % 40C¡Ü15% Sulphur dioxid: ¡Ü50mg/kg PH (1%) 40 C: 5.5-7 Arsenic (AS): ¡Ü1.0mg/kg Heavy Metals: ¡Ü50mg/kg Ashes(600C): ¡Ü2.0% Insoluble substance in water: ¡Ü0.1% Microbial Tests Total Bacteria Count: ¡Ü1000ing 300 ing Escherichia c 10g Negative ing Salmonella 25g Negative ing Sense Light yellow or yellow with in white granular no Impurity that can be seen in eyes No special smell. No foul smell. No peculiar smell Quality guaranteed period 3 years |
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