Food beef gelatin 220 Vl retail from 1 kg
500.00 UAH
500.00 UAH/kg
quantity:
Buy Beef gelatin 220 BL
Edible gelatin is a substance ground into powder, crumb or granule.
It forms transparent light-colored solutions with a characteristic odor of neutral taste, easily hydrates water, is soluble at temperatures above 30 ° C and solidifies when the solution is cooled.
Gelatin is a product of the processing of collagen, the main building protein of connective tissue. This substance contains a number of amino acids: glutamic acid, arginine, glycine, proline, hydroxyproline, and lysine. The main raw material for the production of this substance is the waste of the leather industry and the bones of cattle. Gelatin is a natural biopolymer. In its composition, gelatin contains starch, proteins, fats, carbohydrates, micro and macro elements, vitamin PP, 18 amino acids.
Gelatin is widely used in the food industry. In the meat and fish industry, gelatin is used for the preparation of aspic and canned food; in the confectionery - for the manufacture of marmalade, jelly, creams, sweets and gum; in dairy production, gelatin is added to yoghurts, ice cream and various desserts; in the manufacture of beverages, such as wines, edible gelatin is often used for precipitation and illumination.
It forms transparent light-colored solutions with a characteristic odor of neutral taste, easily hydrates water, is soluble at temperatures above 30 ° C and solidifies when the solution is cooled.
Gelatin is a product of the processing of collagen, the main building protein of connective tissue. This substance contains a number of amino acids: glutamic acid, arginine, glycine, proline, hydroxyproline, and lysine. The main raw material for the production of this substance is the waste of the leather industry and the bones of cattle. Gelatin is a natural biopolymer. In its composition, gelatin contains starch, proteins, fats, carbohydrates, micro and macro elements, vitamin PP, 18 amino acids.
Gelatin is widely used in the food industry. In the meat and fish industry, gelatin is used for the preparation of aspic and canned food; in the confectionery - for the manufacture of marmalade, jelly, creams, sweets and gum; in dairy production, gelatin is added to yoghurts, ice cream and various desserts; in the manufacture of beverages, such as wines, edible gelatin is often used for precipitation and illumination.
The price of edible gelatin in Ukraine
Pricing is influenced by many factors, due to which the cost of goods may vary. But our company keeps prices at an acceptable level for customers, so that quality products meet favorable prices for buyers.
Other names
To search for this product, such a name can also be used - food additive e441.
Table of composition and main characteristics
No. | Indicators | Requirements | Result |
1 | Smell and taste | Characteristic | Characteristic |
2 | Color, % | >60 | 86.1 |
3 | Transparency, % | >94 | 95.5 |
4 | pH, units | 4.0 - 7.0 | 5.14 |
5 | Hardness, 0 Bl | 160 | 162 |
6 | Humidity, % | eleven | 11.1 |
7 | Grinding, Mesh | 20 | 20 |
No. | Indicators | Requirements | Result |
1 | Smell and taste | Characteristic | Characteristic |
2 | Color, % | >60 | 88.0 |
3 | Transparency, % | >94 | 97.1 |
4 | pH, units | 4.0 - 7.0 | 4.99 |
5 | Hardness, 0 Bl | 100 - 300 | 240 |
6 | Humidity, % | <14 | 9.24 |
7 | Grinding, Mesh | 8.0 - 50.0 | 20 |
Basic properties
- Nutritional qualities of gelatin:
- The combination of pure protein with a specific amino acid;
- Synergistic effect in combination with other proteins;
- High degree of digestibility;
- No allergens;
- Does not contain cholesterol;
- Technological properties of gelatin:
- gelling;
- Foaming and foam stabilization;
- Film formation;
- Structure improvement;
- Hydration;
- Stabilization and emulsion formation;
- Sensory properties of gelatin:
- Neutral smell;
- Neutral taste;
- May improve taste;
- Physical and chemical properties of gelatin:
- Highly soluble and has a high water-retaining capacity;
- The strength of food grade gelatin jelly is determined by Bloom (Bloom) or Valens;
- Subject to hydrolysis, which depends on a number of factors - the presence of acids, alkalis, bacteria, enzymes, as well as temperature;
- Above 0.8% gelatin precipitates out of solution upon cooling. The settling temperature is usually determined from the viscosity of a 10% solution and corresponds to the temperature at which gelation begins;
- Gelatin exhibits amphoteric properties. Gelatin carries a positive charge in an acidic environment, and a negative charge in an alkaline one;
- Compatible with many hydrocolloids, sugar, corn syrup, starch, glucose, basic food acids and flavors.
Where is it applied?
- In the food industry;
- In the paper industry;
- In the production of photographic and film films, as well as photographic paper;
- In medicine;
- In the pharmaceutical industry;
- in the textile industry.
Warranty and storage
The company "Khimsnabzhenie" guarantees the quality and originality of chemical products.
Gelatin food is packed into polypropylene bags with a polyethylene insert on 25 kilograms.
Food gelatin TU U 24.6-00418030-002-2007 - 2 years from the date of manufacture.
Tags: Food beef gelatin 220 Vl
