Gelatin Sheet Leaf Gelatin Sheet 5g Bronze 150 Bloom Used for Dessert

• CAS No.: 9000-70-8
• Formula: C102h151o39n31
• EINECS: 232-554-6
• Model NO.: GS-S021
• Certification: ISO, Halal, SGS
• Packaging Material: White Box, Carton
• Storage Method: Store in Cool Dry Place
• Shelf Life: 3 Years
• Main Active Ingredient: Gelatin
• Application: Mousse Cake
• Product Name: Gelatin Sheet/ Gelatin Leaf
• Color: Light Yellow Pale
• Appearance: Sheet
• Smell: Odorless
• Raw Material: Leaf Gelatin/Gelatin Sheet
• Gel Strength: 150bloom
• Viscosity: 3.0MPa.S
• pH: 5.5-6.5
• Transmittance 450nm: >70%
• Transmittance 620nm: >90%
• Transparency (5%): > 500 mm
• Total Bacteria Count: <10 Cfu/G
• Salmonella: Negative
• E.Coli: Negative
• Transport Package: 20kg/Carton Outside and 1kg/White Box Inside
• Specification: 20kg/Carton, 1kg/pack
• Trademark: Gelken
• Origin: China
• HS Code: 3503001001
• Production Capacity: 5000 Tons Per Year

Product Description

About Gelatin Sheet

Gelatin Sheet, also called Leaf Gelatin, it made from animals bone and skin,which contains at least 85% protein, fat and cholesterol-free and easily absorbed by the body. the best quality gelatin sheet made from bone gelatin,which is no smell and with good Jelly strength.
 

What is Gelatin Leaf/Sheet?

Gelatin Leaf. Also called Gelatin Sheet, works as granular gelatin. But in a different form. Rather than a powder. Its shapes are thin sheets or leaves. 

How to use Gelatin Leaf/Sheet?

Basic steps for using leaf gelatin: Soak gelatin sheets in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet) Once soft, lift sheets from the cold water. Wring gently to remove excess water. Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatin is dissolved. Do not boil or gelatin will not set. Do not add chilled liquids or mixtures to gelatin after it is dissolved or it will cause uneven setting.
 

Typical usage amounts:

3 Leaves Gelatin to 2 cups/500ml Liquid = Delicate Gel
Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty-four hours, gelatin will not set any further. Be aware that freezing gelatin will cause syneresis upon thawing. This is the disintegration of the gel, which is accompanied by the weeping of liquid from it.

Company Profile

Gelken Gelatin, established in 20 12, is a professional manufacturer in the production of high quality gelatin.At present, there are more than 30 R&D team members, 15 of whom have more than 10 years of work experience.

We have ISO 9 00 1, ISO 22 000, Food safety system certification 22 000, G M P, "Drug Production License" and "Edible Food Production License" issued by the National Food and Drug Administration. Our professional QA/QC system and more than 400 of SOP ensure to provide stable, safe, natural and healthy products to our customer. The quality standard meet GB6783-2013, China pharmacopoeia, USP, EP. Our sales cover the whole China , USA,Europe, South Korea, India, Southeast Asia and dozens of countries.