Edible Gelatin

4. Agar Powder (food grade)
Specification:
Packing:25kg/plastic bag/CTN.
Origin:China Size:60-80mesh,80-100mesh Degree of gelation >1000g/cm
Appearance: White-like or light-yellow powder
Loss on drying(%):12% loss on drying ≤ 12%
Heavy metal (Pb)(ppm): ≤40 Ash : 1%
Arsenic(ppm): ≤1 Water insoluble ash %:≤1%

5. Edible Gelatin (food grade)
Gelatin's smoothness, flexibility, and ability to melt in the mouth make it a widely-used ingredient in jelly, chocolates, gum, and various other desserts. Because of its foaming properties and excellent surface tensile strength it is also used in marshmallows, toffee, and souffles. It also has strong adhesiveness and helps bind sausage and ham. Finally, gelatin finds its way into ice cream, clear juice, wine, and other diverse foods. Although the properties of edible gelatin differ by user and application, generally these gelatins have a gel strength of 80-200 Bloom, a viscosity of 20-40 mps, while in the case of Jelly or Marshmallows, gelatins over 200 Bloom are used.
Specification:

Appearance: light-yellow or yellow with in white granular no impurity that can be seen in eyes.
Oder: No special smell, no foul smell, no peculiar smell
Ph Value(1% Solution 40°C): 5.6 Moisture (%):11%
Ashes (600°C):≤1.6% Arsenic(ppm): 0.3
Heavy Metals(ppm): 12 Insoluble substance in water 0.01%
Total Plate Count(cfu/g):<1000 Sulphur dioxide: 18ppm
Salmonella: negative E.coli: negative

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