Gelatin

Product Description

Medicine Gelatin:
Item	Unit
Jelly Strength	(6.67%, 10°C) Bloom g ≥	280	240	220	200	160
Viscosity	(15%, 40°C) °E ≥	18	16	14	12	10
	(6.67% 60°C) mpa•s ≥	5.6	5.3	5.0	4.5	4.0
	(6.67%, 60°C)mps ≥	58	53	47	43	38
Viscosity Degradation	(6.67%, 37°C)% ≤	10	10	15	15	20
Moisture	(105°C) % ≤	10	12	12	14	14
Ash	(650°C) % ≤	0.8	0.8	1.0	1.0	1.5
Transparency	(5%, 40°C) mm ≥	300	260	220	200	180
PH	(1%, 35°C)	4.0-6.5
SO₂	ppm ≤	30	30	50	50	100
Heavy Metal	ppm ≤	20	20	30	30	50
Arsenic	ppm ≤	0.5	0.5	0.6	0.6	0.8
Insolubles	% ≤	0.1	0.1	0.1	0.1	0.2
Total Bacterial	Entries/g ≤	400	400	500	500	1000
Colibacillus and Salmonella		0

Edible Gelatin:
Item	Unit
Jelly Strength	(6.67%, 10°C) Bloom g ≥	220	180	160	120	100
Viscosity	(15%, 40°C) °E ≥	14	12	10	8	5
	(6.67% 60°C) mpa•s ≥	5.0	4.5	4.0	3.6	3.0
	(6.67%, 60°C)mps ≥	47	43	38	35	30
Moisture	(105°C) % ≤	12	14	14	16	16
Ash	(650°C) % ≤	1.0	1.0	2.0	2.0	2.0
Transparency	(5%, 40°C) mm ≥	300	200	160	120	100
pH	(1%, 35°C)	5.5-6.5
SO₂	ppm ≤	50	50	100	100	150
Heavy Metal	ppm ≤	30	30	50	50	50
Arsenic	ppm ≤	0.6	0.6	0.8	1	1
Insolubles	% ≤	0.1	0.1	0.2	0.2	0.2
Total Bacterial	Entries/g ≤	500	500	1000	1000	1000
Colibacillus and Salmonella		0