{"id":955,"date":"2021-09-14T08:32:10","date_gmt":"2021-09-14T08:32:10","guid":{"rendered":"https:\/\/hx-gelatin.com\/?page_id=955"},"modified":"2021-10-23T04:46:08","modified_gmt":"2021-10-23T04:46:08","slug":"gelatin-for-jelly-carrageenan","status":"publish","type":"page","link":"https:\/\/hx-gelatin.com\/ar\/gelatin-wholesale\/gelatin-for-jelly-carrageenan\/","title":{"rendered":"Gelatin for jelly – Carrageenan"},"content":{"rendered":"
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home<\/a> > gelatin wholesale<\/a> > Gelatin for jelly<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Gelatin for jelly<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gelatin can be divided into multiple categories, one of which is edible gelatin. It can be added to foods, such as jelly, cake, ice cream, etc. Adding gelatin, for example, makes jellies stretchy and replenishes the collagen our bodies have lost.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Specification of jell gelatin<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Product Name<\/td>\ngelatin<\/td>\nNet weight<\/td>\n5 tons<\/td>\n<\/tr>\n
Standard<\/td>\nGB\/T6783-2013<\/td>\n<\/tr>\n
Appearance<\/td>\nLight yellow to yellow granule<\/td>\n<\/tr>\n
Inspection items<\/td>\nUnit<\/td>\nStandard<\/td>\nTest result<\/td>\n<\/tr>\n
Jelly Strength (6.67%, 10 \u2103)<\/td>\nBloom.g<\/td>\n\u2265150<\/td>\n150-260bloom<\/td>\n<\/tr>\n
Engler Viscosity(6.67%, 40 \u2103\uff09<\/td>\n\u00b0E<\/td>\n\u226510<\/td>\n13.4<\/td>\n<\/tr>\n
Viscosity degradation(6.67 %,37\u2103)<\/td>\n%<\/td>\n\ufe647.0<\/td>\n3.21<\/td>\n<\/tr>\n
Luminousness<\/td>\n450nm<\/td>\n%<\/td>\n\u226570<\/td>\n86.4<\/td>\n<\/tr>\n
<\/td>\n620nm<\/td>\n%<\/td>\n\u226590<\/td>\n95.6<\/td>\n<\/tr>\n
PH<\/td>\n<\/td>\n4.0-7.2<\/td>\n5.6<\/td>\n<\/tr>\n
Moisture<\/td>\n%<\/td>\n10-14<\/td>\n13<\/td>\n<\/tr>\n
Ash Content<\/td>\n%<\/td>\n\u22642.0<\/td>\n0.76<\/td>\n<\/tr>\n
Chromium<\/td>\nppm<\/td>\n\u22642.0<\/td>\n0.2<\/td>\n<\/tr>\n
Heavy metal<\/td>\n%<\/td>\n\u22640.003<\/td>\nMeet\u00a0the specification<\/td>\n<\/tr>\n
Arsenic salt<\/td>\n%<\/td>\n\u22641<\/td>\n0.01<\/td>\n<\/tr>\n
Insoluble particles<\/td>\n%<\/td>\n\u22640.2<\/td>\n0.01<\/td>\n<\/tr>\n
Peroxide<\/td>\nmg\/kg<\/td>\n\u226410<\/td>\n\ufe641<\/td>\n<\/tr>\n
Total Bacterial Count<\/td>\ncfu\/g<\/td>\n\u226410000<\/td>\n\ufe6410<\/td>\n<\/tr>\n
Salmonella<\/td>\n10g<\/td>\nnegative<\/td>\nNot detected<\/td>\n<\/tr>\n
Colibacillus<\/td>\ng<\/td>\n\u22643<\/td>\n\ufe640.3<\/td>\n<\/tr>\n
Mucedine<\/td>\nCfu\/g<\/td>\n\u2264100<\/td>\n\ufe6410<\/td>\n<\/tr>\n
Conclusion<\/td>\nPassed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Benefits of making jelly with gelatin<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What’s<\/b> in the homemade jelly? Only 2-3 natural ingredients are required. In homemade jelly, you can use fruit or vegetable juices, natural sweeteners (honey-this is a wise choice.) and grass-fed beef gelatin (note: not gelatin protein powder). I like to use fruit\/vegetable mixtures, such as peach mango vegetable juice with beautiful orange gelatin, cranberry raspberry juice or blueberry pomegranate juice. You can even use freshly squeezed juice!<\/p>

It tastes fresh, bright and beautiful, without any dyes or additives. The 3 ingredients (or 2 ingredients!) formula is very simple, all colors come from the beautiful natural colors of the juice of your choice. In addition, there are no refined sugars, artificial flavors or additives! Homemade jelly does not contain all major allergens-gluten, dairy products, eggs, soy, nuts, fish, etc. But it does contain gelatin derived from beef bones (so it is not vegan).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Catalogue<\/h3>
  1. Benefits of making jelly with gelatin<\/a><\/li>
  2. Production process of gelatin for jelly<\/a><\/li>
  3. Gelatin in jelly<\/a><\/li>
  4. Introduction of gelatin for jelly<\/a><\/li>
  5. The nature and function of gelatin<\/a><\/li>
  6. The role of gelatin in the food industry<\/a><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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