Gelatin, collagen obtained from natural protein is a pure, natural and easy to assimilate without additives and impurities. Today gelatin is one of the most used food ingredients. It has the unique property to form thermoreversible gels.
The most important characteristic of gel strength or gelatin is standard piftiei.
Gelatin gel strength can be measured in grams Valent (500 … 1300) and Bloom grams (150-300).
The higher this value is, the AAT is less than the required amount of gelatin.
|
Features gelatin |
Resistance piftiei |
Viscosity of 10% aqueous solution ( mPa s ) |
|
High Bloom value |
250-275 |
3.5-4.5 |
|
Bloom average value |
150-225 |
2.0-3.5 |
|
Low Bloom value |
75-125 |
1.2-2.0 |
Gelatins are also of different sizes – from 5 to 60 mesh.
COM CEDRUS company offers its customers various types of gelatin Trademark ROUSSELOT and GELITA.
|
Product |
Description |
Field of application |
|
ROUSSELOT 225 PS 60
|
Acid processed pork gelatin. It is used as a gelling agent to form a thermoreversible gel. In addition, it is used as a whipping agent, stabilizer, crosslinking agent, thickener, emulsifier, |
– Products whipped marshmallow formed and extruded |
|
Rousselot 100 LB 8
|
Gelatin from the bones of beef, processed with alkali. It is used as a gelling agent to form a thermoreversible gel. In addition, it is used as a whipping agent, stabilizer, crosslinking agent, thickener, emulsifier, |
– water-based jellies, desserts |
|
LB 200 8 ROUSSELOT
|
Gelatin from the bones of beef, processed with alkali. It is used as a gelling agent to form a thermoreversible gel. In addition, it is used as a whipping agent, stabilizer, crosslinking agent, thickener, emulsifier. |
– extruded marshmallow |
|
ROUSSELOT 200 PS 8
|
Acid processed pork gelatin |
– chewy sweet Gummies |
|
PS 230 Bloom GELITA |
Acid processed pork gelatin. It is used as a gelling agent to form a thermoreversible gel. |
– water-based jellies |
Contact us for more information.