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Cosen fish gelatin takes fish skin or fish scale as raw material. Produced through water wash,degrease, evaporation, sterilization in full set of stainless steel equipment, the fish gelatin is odorless,colorless (pale yellow), translucency, hard, of high water absorption and viscidity. Rich in 18 kinds ofamino acid, it is a kind of food additive with high nutrition value. Our gelatin is manufactured in astate of the art facility which utilizes the most advanced technologies, and we are registered with theFDA organization.
Cosen fish gelatin complies with most international edible regulations, including the European Regulations (EC)N0853/2004 and N02073/2005 and FCC standards in force at the date of issue of this datasheet.
Store away from heat and moisture, preferably below 25(770F)and below 65% relative humidity.
gel strength (6.67%)100-120bloom120-140bloom150-170bloom170-190bloom190-210bloom210-230bloom240-260bloomviscosity(mps/6.67%) 28-36 37-42 40-45 46-55 48-60 48-68 50-75engler viscosity(E/15%)≤ 5~7.4 8~9.8 10~11.4 12~15 12~18 12~20 12~25transparency(mm) >100 >100 100-400 >200 >200 200-300 200-400ash content(%)≤ 2.0 2.0 2.0 2.0 1.0 1.0 1.0moisture(%)≤ 14 14 14 14 14 14 14PH 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0sulphur dioxide(mg/kg)≤ 60 60 60 60 60 50 50AS(mg/kg)≤ 1.0 1.0 1.0 1.0 1.0 1.0 1.0heavy metal(mg/kg)≤ 20 20 20 20 20 20 20total bacterial count(cfu/g)≤ 1000 1000 1000 1000 1000 1000 1000colibacillus negative negative negative negative negative negative negativesalmonella negative negative negative negative negative negative negative
fish gelatine