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Low MOQ for Fish Gelatin Marshmallows - Food Grade Gelatin – Yasin

Low MOQ for Fish Gelatin Marshmallows - Food Grade Gelatin – Yasin


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Low MOQ for Fish Gelatin Marshmallows - Food Grade Gelatin – Yasin Detail:

Application

Confectionery

Confections are typically made from a base of sugar, corn syrup and water. To this base they are added flavor, color and texture modifiers. Gelatin is widely used in confections because it foams, gels, or solidifies into a piece that dissolves slowly or melts in the mouth.

Confections such as gummy bears contain a relatively high percentage of gelatins. These candies dissolve more slowly thus lengthening the enjoyment of the candy while smoothing the flavor.

Gelatin is used in whipped confections such as marshmallows where it serves to lower the surface tension of the syrup, stabilize the foam through increased viscosity, set the foam via gelatin, and prevent sugar crystallization.

Gelatin is used in foamed confections at a 2-7% level, depending upon the desired texture. Gummy foams use about 7% of a 200 – 275 Bloom gelatin. Marshmallow producers generally use 2.5% of a 250 Bloom Type A gelatin.

Function

Bloom

Type *

Viscosity

Dosage

(in cp)

Confectionery

Gelatin gums

  • gelling agent
  • texture
  • elasticity

180-260

A/B

low-high

6 – 10 %

Wine gums

(gelatin + starch)

  • gelling agent
  • texture
  • elasticity

100-180

A/B

low-medium

2 – 6 %

Chewable sweets

(fruit chews, toffees)

  • aeration
  • chewability

100-150

A/B

medium-high

0.5 – 3 %

Marshmallows

(deposited or extruded)

  • aeration
  • stabilisation
  • gelling agent

200-260

A/B

medium-high

2 – 5 %

Nougat

  • chewability

100-150

A/B

medium-high

0.2 – 1.5 %

Liquorice

  • gelling agent
  • texture
  • elasticity

120-220

A/B

low-medium

3 – 8 %

Coating

(chewing gum – dragees)

  • film forming
  • binding

120-150

A/B

medium-high

0.2 – 1 %



Dairy and Desserts

Gelatin desserts can be traced back to 1845 when a U.S. patent was issued use for “portable gelatin” for use in desserts. Gelatin desserts remain popular: the current U.S. market for gelatin desserts exceeds 100 million pounds annually.

Today’s consumers are concerned with caloric intake. Regular gelatin desserts are easy to prepare, pleasant tasting, nutritious, available in a variety of flavors, and contain only 80 calories per half-cup serving. Sugar-free versions are a mere eight calories per serving.

The buffer salts are used to maintain the proper pH for flavor and setting characteristics. Historically, a small amount of salt was added as a flavor enhancer.

Gelatin desserts can be prepared using either Type A or Type B gelatin with Blooms between 175 and 275. The higher the Bloom the fewer gelatins required for a proper set (i.e. 275 Bloom gelatin will require about 1.3% gelatin while a 175 Bloom gelatin will require 2.0% to obtain an equal set). Sweeteners other than sucrose can be used.

Function

Bloom

Type *

Viscosity

Dosage

(in cp)

Dairy and Desserts

Gelatin Dessert

  • gelling agent
  • texture

180-260

A/B

medium-high

1.5 – 3 %

Yoghurt

  • prevents syneresis
  • texture
  • thickening, gelling agent

200-250

A/B

medium-high

0.2 – 1 %

Aerated desserts

(mousse types)

  • stabilisation
  • texture
  • aeration

180-240

A/B

medium-high

0.3 – 2 %

Puddings and creams

  • texture
  • thickening / gelling agent

200-240

A/B

medium-high

0.2 – 2 %

Soft and melted cheese

  • texture
  • stabilisation

180-240

A/B

medium-high

0.1 – 0.3 %

Ice Creams

  • texture
  • stabilisation

120-160

A/B

low-medium

0.2 – 1.0 %

Icings

  • thickening / gelling agent

220-280

A/B

medium-high

0.5 – 1.0 %



Meat and Fish

Gelatin is used to gel aspics, head cheese, souse, chicken rolls, glazed and canned hams, and jellied meat products of all kinds. The gelatin functions to absorb meat juices and to give form and structure to products that would otherwise fall apart. Normal usage level ranges from 1 to 5% depending upon the type of meat, amount of broth, gelatin Bloom, and texture desired in the final product.

Function

Bloom

Type *

Viscosity

Dosage

(in cp)

Meat and Fish

Hams

  • meat binding

200-250

A/B

medium

Q.S.

Aspics

  • gelling agent
  • texture

150-280

A/B

medium-high

3.5 – 18 %

Canned meat

  • texture

250-280

A/B

medium-high

1.5 – 3 %

Corned beef

  • meat binding

250-280

A/B

medium-high

1.5 – 3%

Pies (pâtés)

  • covering
  • stabilisation

180-250

A/B

medium-high

1.3 – 3%

Frozen cooked meat

  • meat binding

200-240

B

medium-high

0.5 – 3%


Wine and Juice Fining

By acting as a coagulant, gelatin can be used to precipitate impurities during the manufacture of wine, beer, cider and juices. It has the advantages of unlimited shelf life in its dry form, ease of handling, rapid preparation and brilliant clarification.

Function

Bloom

Type *

Viscosity

Dosage

(in cp)

Wine and Juice fining
  • clarification

80-120

A/B

low-medium

5 –15 g/hl

Specification 

Food Grade Gelatin
Physical and Chemical Items
Jelly Strength Bloom 140-300Bloom
Viscosity (6.67%  60°C) mpa.s 2.5-4.0
Viscosity Breakdown  % ≤10.0
Moisture  % ≤14.0
Transparency mm ≥450
Transmittance        450nm % ≥30
                             620nm % ≥50
Ash  % ≤2.0
Sulfur Dioxide mg/kg ≤30
Hydrogen Peroxide mg/kg ≤10
Water Insoluble % ≤0.2
Heavy Mental mg/kg ≤1.5
Arsenic mg/kg ≤1.0
Chromium mg/kg ≤2.0
 Microbial Items
Total Bacteria Count CFU/g ≤10000
E.Coli MPN/g ≤3.0
Salmonella Negative

Flow Chart

Package

Mainly in 25kgs/bag.

1. One poly bag inner, two woven bags outer.

2. One Poly bag inner, Kraft bag outer.

3. According to customer’s requirement.

Loading Ability:

1. with pallet: 12Mts for 20ft Container, 24Mts for 40Ft Container

2. without Pallet:  8-15Mesh Gelatin: 17Mts

More than 20Mesh Gelatin: 20 Mts

Storage

Keep in a tightly closed container, stored in a cool, dry, ventilated area.

Keep in GMP clean area, well-controlled the relatively humidity within 45-65%, the temperature within 10-20°C. Reasonable adjust the temperature and moisture inside the storeroom by adjusting Ventilation, cooling and dehumidification facilities.


Product detail pictures:

Low MOQ for Fish Gelatin Marshmallows - Food Grade Gelatin – Yasin detail pictures

Low MOQ for Fish Gelatin Marshmallows - Food Grade Gelatin – Yasin detail pictures

Low MOQ for Fish Gelatin Marshmallows - Food Grade Gelatin – Yasin detail pictures


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