牛明胶
牛明胶是从牛皮/骨头中提取的，广泛用于食品工业。牛明胶可以单独使用，也可以与其他胶体结合使用，用于生产糖果。牛明胶作为食用明胶粉，广泛用于生产凝胶糖、酒芯糖、酸奶锭糖、甘草糖、水果味瑞士糖等产品。
产品描述
食品级明胶粉的特性和用途非常多样化。在糖果生产中，主要利用其胶凝性能和热塑性。作为一种蛋白质，热可逆特性是牛明胶的特征，它使糖液在冷却时凝胶化，在加热时融化。这是牛明胶最重要的特性，也是糖果生产中使用最广泛的特性。根据明胶粉的不同特性，牛明胶在糖果生产中的主要作用也不同。
| Test Criterion：GB6783-2013 | Gummy Candy | Marshmallow | Yogurt |
|---|---|---|---|
| Physical and Chemical Items | |||
| 1. Jelly Strength (6.67%) | 200-280bloom | 220-260bloom | 160-220bloom |
| 2. Viscosity (6.67% 60℃) | 25-35mps | 25-35mps | 25-35mps |
| 3. Mesh | 8-60mesh | 8-60mesh | 8-60mesh |
| 4. Moisture | ≤12% | ≤12% | ≤12% |
| 5. Ashes(650℃) | ≤2.0% | ≤2.0% | ≤2.0% |
| 6. Transparency (5%, 40°C) mm | ≥500mm | ≥500mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 | 5.0-6.5 | 5.0-6.5 |
| 8. SO2 | ≤30ppm | ≤30ppm | ≤30ppm |
| 9. H2O2 | Negative | Negative | Negative |
| 10. Transmittance 450nm | ≥70% | ≥70% | ≥70% |
| 11. Transmittance 620nm | ≥90% | ≥90% | ≥90% |
| 12. Arsenic | ≤0.0001% | ≤0.0001% | ≤0.0001% |
| 13. Chrome | ≤2ppm | ≤2ppm | ≤2ppm |
| 14. Heavy Metals | ≤30ppm | ≤30ppm | ≤30ppm |
| 15. Lead | ≤1.5ppm | ≤1.5ppm | ≤1.5ppm |
| 16. Insoluble substance in water | ≤0.1% | ≤0.1% | ≤0.1% |
| 17. Total Bacteria Count | ≤10 cfu/g | ≤10 cfu/g | ≤10 cfu/g |
| 18. Escherichia coli | Negative/25g | Negative/25g | Negative/25g |
| 19. Salmonella | Negative/25g | Negative/25g | Negative/25g |
| 20. light yellowish color, Solid granule or powder, will be soft when soak in water, can absorb 5-10times of water. Odorless and Tasteless | |||
| 21. Quality guaranteed period: Three years, Should be stored in the sealed containers in cold dry conditions away from odoriferous materials. | |||