Gelatin CAS NO.9000-70-8

CAS No. 9000-70-8 EINECS NO232-554-6 MF C102H151O39N31 MOQ1MT Color Light yellow Food Skin GelatinThe versatility of gelatin in the…

CAS No. 9000-70-8 EINECS NO232-554-6 MF C102H151O39N31 MOQ1MT Color Light yellow Food Skin GelatinThe versatility of gelatin in the food industry makes it an ideal choice for confectionery, dairy, desserts, bakery, cereal, and meat products. In confectionery products, gelatin acts as an agent to provide varying degrees of texture and elasticity. In dairy products, it stabilizes properties in yogurts, sour creams, ice cream and milk based desserts, while adding a creamy mouth sensation to low or non-fat products. Gelatin in meat products such as ham and aspic improves the appearance and makes the product easy to slice. As an important ingredient, gelatin desserts, marshmallows, icings, frozen treats and bakery glazes will rely on it.Gelatin contains 18 kinds of amino acids that human needs and has many incomparable characteristics in foodstuff as food additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.Features1) Raw material Fresh skin from healthy slaughtered cattle. 2) Manufacture process extraction, purification, concentration, polishing, filtration, drying, grinding, sifting and blending.3) Scope of application Carnivorous can, jelly, candy, milk powder, fruit milk, sausage, salad, pudding, ham, bean vermicelli, ice cream, cake, drinks clarification, instant noodles, bio-pharmaceuticals, health food, yolk juice, beer clarifier, cheese, dairy,vitamin nutrition base, etc. Gelatin CAS No. 9000-70-8EINECS NO232-554-6 Gelatin