fish gelatin

Specifications

              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.

              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%)
100-120
bloom
120-140
bloom
150-170
bloom
170-190
bloom
190-210
bloom
210-230
bloom
240-260
bloom
viscosity(mps/6.67%) 28-36 37-42 40-45 46-55 48-60 48-68 50-75
engler viscosity(E/15%)≤ 5~7.4 8~9.8 10~11.4 12~15 12~18 12~20 12~25
transparency(mm) >100 >100 100-400 >200 >200 200-300 200-400
ash content(%)≤ 2.0 2.0 2.0 2.0 1.0 1.0 1.0
moisture(%)≤ 14 14 14 14 14 14 14
PH 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0 5.0-7.0
sulphur dioxide(mg/kg)≤ 60 60 60 60 60 50 50
AS(mg/kg)≤ 1.0 1.0 1.0 1.0 1.0 1.0 1.0
heavy metal(mg/kg)≤ 20 20 20 20 20 20 20
total bacterial count(cfu/g)≤ 1000 1000 1000 1000 1000 1000 1000
colibacillus negative negative negative negative negative negative negative
salmonella negative negative negative negative negative negative negative