Edible Bovine Gelatine
Product name: Edible Bovine Gelatine (Type B)
Bovine gelatine (from Latin gelatus — «stiff») is a food thickener of animal origin in the form of colorless or yellowish powder or granules obtained by the partial hydrolysis of collagen (protein) present in bovine hides. Gelatin is used as a thickener in the food industry for the production of confectionery — jelly, fruit jelly, etc., in pharmacology — for the production of capsules and suppositories, as well as for the production of cosmetics.
Organoleptic, physical and chemical parameters:
| Appearance | Light yellow powder or granules |
| Odour | Neutral |
| Gel-strength | 100 – 260 |
| pH | 4,5 – 6,0 |
| Isoelectric point | 4,7 – 5,6 |
| Grinding | According to order |
| Protein contents | 85 – 90% |
| Moisture | 10 – 12% |
| Lipid contents | < 1% |
Packing: the paper bag with PP inlay — 25 kg net
The Country of Origin: Italy