2.5g 3.3G 5g Gelatin Sheets, Gelatin Leaves

• CAS No.: 9000-70-8
• Formula: C102h151o39n31
• EINECS: 232-554-6
• Model NO.: Gelken-Gelatin Sheet
• Nutritional Value: Nutritional
• Certification: ISO, Halal, SGS
• Packaging Material: PE Bag, Carton
• Storage Method: Should Be Stored in The Sealed Containers in Cold
• Shelf Life: 3 Years
• Type: Emulsifiers, Nutrition Enhancers, Stabilizers, Thi
• Product Name: Gelatin Sheet/ Gelatin Leaf
• Gel Strength: 160bloom
• Viscosity: 3.0MPa.S
• Color: Light Yellow Pale
• Smell: Odorless
• Appearance: Sheet
• pH: 5.5-6.5
• Raw Material: Animal Skin/ Bone
• Application: Gummy Candy, Marshmallows, Yogurt, Jelly, Jelly Be
• Delivery Time: 14 Days
• Transmittance 450nm: >70%
• Transmittance 620nm: >90%
• Transparency (5%): > 500 mm
• Total Bacteria Count: <10 Cfu/G
• Salmonella: Negative
• Transport Package: 20kg/Carton Outside and 1kg/Bag Inside
• Specification: 20kg/Carton, 1kg/bag
• Trademark: Gelken
• Origin: China
• HS Code: 3503001001
• Production Capacity: 5000 Tons Per Year

Product Description

About Gelatin Sheet

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.




Application


Gelatin Sheet is usually used in desserts, mousses and cheese etc.
Industrial Gelatin is widely used for jelly glue, carton box, glue, pasting, match, feed etc.
Paintball Gelatin is used for shell of paintball bullet.

Edible Gelatin Application:
Gummy candy, marshmallows, ham, yogurt, wine and juice fining, jelly, jelly bean, pastilles, caramels, toffees, licorice, cheese products, mousses, desserts, sour cream,canned products. 
Gummy Candy:200-280 bloom
Marshmallow :220-260 bloom
Yogurt:160-220 bloom

Pharmaceutical Gelatin Application:
Hard Capsule: 200~250 bloom
Soft Capsule: 160~200 bloom
Tablets: 120~160 bloom

Specification


Company Profile
       Founded in 2014, located in Xiapu, China. Gelken Gelatin Co.,Ltd is a professional gelatin manufacturer with 20 years' experience of producing high-quality gelatin. Our technical team and quality standard are all from the top gelatin company of the world. Main products include pharmaceutical grade gelatin, edible grade gelatin, hydrolyzed collagen, gelatin sheet. Our annual production amounts to 12000 metric tons. The production meets the certificate of ISO22000, HALAL, HACCP. We have the "Drug production license" and"Edible production license" issued by China Food & Drug Administration.



Certificate


Packing & Shipping

Packing: 20kg per Carton; 10mt load 20'FCL, 20kg/Carton outsie and 1kg/bag inside.

FAQ
Q: What's the Minimum Order Quantity?
A: 1000kg

Q: How to Get Sample?
A: 500g sample: free of charge; >500g sample: on buyer's account.

Q: What is your Packaging?
A: Packaging: 20kg per Carton; 10mt load 20'FCL, 20kg/Carton outsie and 1kg/bag inside.

Q: What are the Modes of Transportation
A: Express, By Air and By Sea.

Q: What is your Delivery Time?
A: Within 2 weeks after confirming order.

Q: What is your Payment Terms?
A: By T/T 30% advance payment and 70% paid on the B/L copy or L/C at sight.

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