- Product Details
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Quick Details
-
Shelf Life:
-
24months, 2years
-
Manufacturer:
-
Renze
-
Ingredients:
-
gelatin
-
Content:
-
gelatin
-
Address:
-
China
-
Instruction for use:
-
Food industry
-
CAS No.:
-
9000-70-8
-
Other Names:
-
gelatin powder
-
MF:
-
C102H151O39N31
-
EINECS No.:
-
232-554-6
-
FEMA No.:
-
3385
-
Place of Origin:
-
Zhejiang, China
-
Brand Name:
-
Renze
-
Model Number:
-
Gelatin
-
Certification:
-
ISO
-
Grade:
-
Food Grade
-
Jelly strength:
-
140~250 bloom
-
Purity:
-
100%
-
Color:
-
Light Yellow
-
Form:
-
granule or powder
-
Storage:
-
Cool and dry
-
Sample:
-
Free sample
-
MOQ:
-
100KG
Quick Details
-
Type:
-
THICKENERS
-
Storage Type:
-
cool & dry
-
Specification:
-
25kg/bag
-
Shelf Life:
-
24months, 2years
-
Manufacturer:
-
Renze
-
Ingredients:
-
gelatin
-
Content:
-
gelatin
-
Address:
-
China
-
Instruction for use:
-
Food industry
-
CAS No.:
-
9000-70-8
-
Other Names:
-
gelatin powder
-
MF:
-
C102H151O39N31
-
EINECS No.:
-
232-554-6
-
FEMA No.:
-
3385
-
Place of Origin:
-
Zhejiang, China
-
Brand Name:
-
Renze
-
Model Number:
-
Gelatin
-
Certification:
-
ISO
-
Grade:
-
Food Grade
-
Jelly strength:
-
140~250 bloom
-
Purity:
-
100%
-
Color:
-
Light Yellow
-
Form:
-
granule or powder
-
Storage:
-
Cool and dry
-
Sample:
-
Free sample
-
MOQ:
-
100KG
Product Description
APPLICATION
2. for ice cream, it can make the tissue mix evenly and organize fine, smooth and puffed activity to improve the shape retention.
3. for margarine, it can prevent oil and water separation and stratification and improve the quality of products.
4. for beverages, adding fat containing protein drinks can improve stability, prevent oil floating and protein sinkage. It can also be used as a stabilizer in the emulsified essence.
5. for bread, it can improve the structure of dough, prevent bread aging, loaf bread, bulk and elasticity, and extend shelf life.
6. for pastries, in combination with other emulsifiers, as a foaming agent for pastries, forming a complex with protein, resulting in a moderate bubble film that increases the volume of the dessert.
7. for biscuits, adding dough can make the oil disperse evenly in the emulsion state, effectively prevent the oil from seeping and improve the brittleness of the biscuits .
Packing & Delivery
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