Русский
English
中國
Türkçe
Beef gelatin
Bovine gelatin is a hydrocolloid obtained by alkaline treatment of cattle skins. Gelatin forms a transparent solution of light yellow color with a characteristic odor and neutral taste. Beef gelatin is widely used in the production of halal and kosher products, but only if there is an appropriate certificate!
Gelatin is soluble at temperatures above 30°C and solidifies when the solution is cooled. The strength of food grade gelatin jelly is determined by Bloom. Another important characteristic of gelatin is the particle size. The choice of a specific fraction is determined by the technological features of production: the time and temperature of the ingredient soaking in the input, technological equipment (filter sieve diameter).
We offer edible beef gelatin: 100, 120, 140, 160, 180, 200, 220, 240, 250, 260, 280 Bloom. With particle size: 8, 20, 30, 40, 50 and 60 mesh.
Bovine gelatin is a hydrocolloid obtained by alkaline treatment of cattle skins. Gelatin forms a transparent solution of light yellow color with a characteristic odor and neutral taste. Beef gelatin is widely used in the production of halal and kosher products, but only if there is an appropriate certificate!
Gelatin is soluble at temperatures above 30°C and solidifies when the solution is cooled. The strength of food grade gelatin jelly is determined by Bloom. Another important characteristic of gelatin is the particle size. The choice of a specific fraction is determined by the technological features of production: the time and temperature of the ingredient soaking in the input, technological equipment (filter sieve diameter).
We offer edible beef gelatin: 100, 120, 140, 160, 180, 200, 220, 240, 250, 260, 280 Bloom. With particle size: 8, 20, 30, 40, 50 and 60 mesh.