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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 of amino acid, it is a kind of food additive with high nutrition value. Our gelatin is manufactured in a state of the art facility which utilizes the most advanced technologies,and we are registered with the FDA organization.
2.Fish Gelatin Specification
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Gelatin contains:
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· 84-90% protein
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· 1-2% mineral
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· 8-15% water
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Generic Specification of Edible Food Grade:
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gel strength (@6.67%)
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100-120 bloom
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120-140 bloom
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150-170 bloom
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170-190 bloom
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190-210 bloom
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210-230 bloom
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240-260 bloom
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viscosity (mps/6.67%)
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28-36
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37-42
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40-45
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46-55
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48-60
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48-68
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50-75
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engler viscosity(E/15%)
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5~7.4
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8~9.8
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10~11.4
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12~15
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12~18
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12~20
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12~25
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transparency(mm)
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>100
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>100
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100-400
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>200
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>200
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200-300
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200-400
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ash content(%)≤
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2.0
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2.0
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2.0
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2.0
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1.0
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1.0
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1.0
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moisture(%)≤
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14
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14
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14
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14
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14
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14
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14
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PH
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5.0-7.0
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5.0-7.0
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5.0-7.0
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5.0-7.0
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5.0-7.0
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5.0-7.0
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5.0-7.0
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Sulphur dioxide(mg/kg)SO2 ≤
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60
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60
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60
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60
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60
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50
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50
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AS(mg/kg)≤
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1.0
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1.0
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1.0
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1.0
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1.0
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1.0
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1.0
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heavy metal(mg/kg)≤
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20
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20
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20
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20
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20
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20
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20
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total bacterial count(cfu/g)≤
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1000
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1000
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1000
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1000
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1000
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1000
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1000
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colibacillus
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negative
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negative
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negative
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negative
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negative
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negative
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negative
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salmonella
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negative
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negative
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negative
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negative
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negative
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negative
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negative
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