MOGELIT JSC Gelatin P-160
MOGELIT JSC Gelatin P-160 is a food protein (collagen) of animal origin. It is a solid crushed product of light yellow color, odorless and tasteless, with excellent water-retaining and gelling abilities. Gelatin is a versatile food product. It has a high gelling property and is used as an important binding element in the production of various types of products.
Product families
Applications
- Other Food Applications
Product Families
- Foaming & Antifoaming Aids
- Stabilizers
- Starches & Thickeners
- Texturizers
Other characteristics
- Features
Improved Water Retention, Neutral Taste, Odorless, Tasteless
- Functions
Foaming Agent, Gelling Agent, Stabilizer, Thickener, Viscosity Modifier
- Ingredient Name
- Gelatin, Animal
- Gelatin Animal
- Labeling Claims
- Halal
- Ingredient Origin
- Animal Origin
- Markets
- Food & Nutrition
- PACKAGE
- Weight in bags of 25kg.
- Also packaged in colorful bags of 50 grams.
- Storage
It is stored in dry enclosed spaces at a temperature not exceeding 25°C and a relative air humidity of not more than 70%. It is not allowed to store gelatin together with substances that are highly hygroscopic and have a strong odor.. Gelatin refers to slow-burning substances, fire and explosion-proof.
- Shelf LIfe
- 5 years from the date of manufacture.
- Ingredient
- Gelatin, Animal
- Technology
- Food Ingredients
- Manufacturing
Get gelatin during the processing of soft collagen-containing raw materials (trimming from contoured cattle skins).
- Packaging Type
- Bags
- Transportation
It is transported by all means of transport in covered vehicles in accordance with the rules for the carriage of goods in force for this type of transport, subject to storage conditions. Transportation is allowed at a temperature not exceeding 44°C for no more than 60 days.
- Usage
Widely used in various industries as a thickener, foaming agent, stabilizer, etc.. Due to its unique properties, it has firmly occupied an economic niche in the market of irreplaceable ingredients for food products.
- Food Ingredients Features
- Improved Water Retention
- Neutral Taste
- Odorless
- Tasteless
- Food Ingredients Functions
- Foaming Agent
- Gelling Agent
- Stabilizer
- Thickener
- Viscosity Modifier
Technical data
Table 1 of 2
17 rows| Characteristic | Value | Unit |
|---|---|---|
| Particle Size | 0.25 - 3.0 | mm |
| Dynamic Viscosity (6.67% Gelatin Solution) | min. 3 | mPas |
| Jelly Strength of Bloom | min. 160 | — |
| Melting Point (10% Gelatin Solution) | min. 31 | °C |
| Transperancy (6.67% Gelatin Solution) | min. 60 | % |
| Moisture Content (Parts by Weight) | max. 2 | % |
| Water (Parts by Weight) | max. 16 | % |
| pH (6.67% Gelatin Solution) | 5 - 7 | — |
| Sodium pyrosulphite E 223 (Sulfur Dioxide) | 50.0 | mg/kg |
| Extraneous Impurities | Not Allowed | — |
| Total Semination | max. 100000 | cfu/g |
| Gelatin Thinning Bacteria | max. 200 | cfu/g |
Table 2 of 2
2 rows| Characteristic | Value | Unit |
|---|---|---|
| E. Coli Bacteria (Coliform) | Not Allowed | /g |
| Pathogenic Microorganisms | Not Allowed | /25g |
