FISH Gelatin

FISH Gelatin

Product specification
Physical and chemical	Food grade	Pharmaceutical grade	Industrial grade
Jelly durability (6.67% 10 ° C)	100-220 Bloom	100-250 Bloom
Jelly Strength (12.5% 10 ° C)			70170
Viscosity (6.67% 60 ° C) mps			≥60
(12.5% 60 ° C) mpa.s	≥2,0	-1,7
(15% 40 ° C) ºE	≥5 ºE	≥5 ºE
Viscosity breaking% 40 ° C24 (hour)		10%
PH (1%) 40 ° C	4,5–7	4.0-6.5	4,5–7
Humidity	≤14%	≤14%	16%
Ash ash (600 ° C)	≤2,0%	≤2,0%	≤2,5%
Clearness 5%	≥50mm 5%	≥50mm 5%
Sulfur dioxide	≤50mg / kg	≤50mg / kg
Arsenic (AS)	≤1,0mg / kg	.80,8mg / kg
Heavy metals	≤50mg / kg	≤50mg / kg
Water insoluble substance	0,20%	0,20%	0,50%
Microbiological testing
Total number of bacteria (cfu / g)	1000	1000
Escherichia coli (in10g)
Salmonella (trong 25g)
Sense
Particle size:		8 giờ 60 phút
Appearance:	Light yellow or yellow
Odor:	no special smell
Packing:	Poly bag inside, woven bag outside, 25KGS per bag