Detailed Product Description
This product consists of 18 types of amino acid and 90% collagen. 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. Our factory has the whole set of closed stainless steel breaking plant
Technical Standard :
Item | Unit | |
Jelly Strength | (6.67%, 10°C) Bloom g ≥ | 220 | 180 | 160 | 120 | 100 |
Viscosity | (15%, 40°C) °E ≥ | 14 | 12 | 10 | 8 | 5 |
(6.67% 60°C) mpas ≥ | 5.0 | 4.5 | 4.0 | 3.6 | 3.0 |
(6.67%, 60°C)mps ≥ | 47 | 43 | 38 | 35 | 30 |
Moisture | (105°C) % ≤ | 12 | 14 | 14 | 16 | 16 |
Ash | (650°C) % ≤ | 1.0 | 1.0 | 2.0 | 2.0 | 2.0 |
Transparency | (5%, 40°C) mm ≥ | 300 | 200 | 160 | 120 | 100 |
pH | (1%, 35°C) | 5.5-6.5 |
SO2 | ppm ≤ | 50 | 50 | 100 | 100 | 150 |
Heavy Metal | ppm ≤ | 30 | 30 | 50 | 50 | 50 |
Arsenic | ppm ≤ | 0.6 | 0.6 | 0.8 | 1 | 1 |
Insolubles | % ≤ | 0.1 | 0.1 | 0.2 | 0.2 | 0.2 |
Total Bacterial | Entries/g ≤ | 500 | 500 | 1000 | 1000 | 1000 |
Colibacillus and Salmonella | 0 |
