CAS No: 9000-70-8 Industry Grade Gelatin

CAS No: 9000-70-8 Industry Grade Gelatin
Details:
Industrial gelatin is a protein derived from the partial hydrolysis of collagen extracted from animal connective tissues and dermal layers. It exhibits numerous superior physicochemical properties, making it widely applicable across various industrial sectors.
CAS No: 9000-70-8
Apperance: Colorless to yellowish transparent or translucent flakes or grains
Mesh: 8-12, 20-30, 40-50.
jelly strength: 160,180,200,220,240,280,300
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Description
Technical Parameters

Products Description

Industrial gelatin is a protein derived from the partial hydrolysis of collagen extracted from animal connective tissues and dermal layers. It exhibits numerous superior physicochemical properties, making it widely applicable across various industrial sectors.

CAS No: 9000-70-8
Apperance: Colorless to yellowish transparent or translucent flakes or grains
Mesh: 8-12, 20-30, 40-50.
jelly strength: 160,180,200,220,240,280,300

gelatin

Technical Parameter

 

TERMS

STANDARD

Jelly Strength

100-300 Bloom.g

Viscosity

Min. 2.5 mPa.s

Moisture

≤13%

Ash Content

≤2%

Transparency

≥85%

Ph Value

4.0-6.5

Sulfur Dioxide

≤30 ppm

Peroxide

≤10 mg/kg

Conductivity

≤350 μs/cm

Insoluble

≤0.2%

Heavy Metal

≤10 mg/kg

Arsenic

≤1 mg/kg

Chromium

≤2 mg/kg

Total Plate Count

≤1000 cfu/g

E. Coli

Negative

Salmonella

Negative

 

Application

 

Industrial gelatin finds wide applications across multiple industrial sectors. For example, it is used in various products in industries such as textile board, furniture, matches, feed, packaging, papermaking, printing and dyeing, printing, ceramics, petroleum, daily chemicals, coatings, and metallurgy.

 
Industry Gelatin
 
industry gelatin for Matches
matches
industry gelatin for printing
printing and dyeing
industry gelatin for textile
textile
industry gelatin for papermaking
papermaking

Product Remands

In addition to industrial gelatin, we also provide other grades of gelatin:

Edible Gelatin Applications:

Confectionery: Gummies (200-280 Bloom), marshmallows (220-260 Bloom), caramels, licorice

Dairy: Yogurt (160-220 Bloom), cheese, sour cream

Processed Foods: Ham, canned products, desserts, mousses

Beverages: Wine/juice clarification

 

Pharmaceutical Gelatin :

Hard capsules: 200-250 Bloom

Soft capsules: 160-200 Bloom

Tablet binding: 120-160 Bloom

 

Specialty Types:

Gelatin leaves: Desserts, mousses

Paintball gelatin: Shell encapsulation

 

 

 

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