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.
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 smellPh Value: 5.6 Moisture (%):11% Ashes: max.1.6% Arsenic(ppm): 0.3 Heavy Metals(ppm): 12 Insoluble substance in water 0.01%Total Plate Count(cfu/g):max.1000 Sulphur dioxide: 18ppmSalmonella: negative E.coli: negative