Thickners
Gelatin
- Technical Grade,Food Grade,Pharmaceutical Grade
- Best Quality
- Best Price
- Best After-sales service
- Product description: QINGDAO GREEN BIOTECHNOLOGY CO.LTD Gelatin
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It is abundant with 19 kinds of amino acids. Gelatin is an excellent hydrocolloids with the functionalities of Gelling, Water-binding, Foaming, Emulsifying, Thickening, Film forming, Fining, Stabilizing, and Adhesion. Widely used in confection, yogurt, sausage, baking, and many other foods industry.
Gelatin
Pre-treatment Alkaline (Type B Gelatine)
Gel strength 100 - 280 Bloom*
Viscosity 2 - 6 mPa.s
Particle size 8, 20, 30, 50 mesh 8, 20, 30, 50 mesh
Packaging 25 kg bags 25 kg bags
* Bloom is a standardised measure for the gel strength of gelatine.
Greengroup