明胶在糖果工业上的运用
大量明胶用于食品糖果工业，在糖果生产中，明胶可作为胶冻剂、搅打剂、稳定剂、乳化剂、粘合剂和保水剂等，用于生产软糖、奶糖、蛋白糖、棉花糖，果汁软糖、晶花软糖，橡皮糖等软糖。明胶具有吸水和支撑骨架的作用，明胶微粒溶于水后，能相互吸引、交织，形成叠叠层层的网状结构，并随温度下降而凝聚，使糖和水完全充塞在凝胶空隙内，使柔软的糖果能保持稳定形态，即使承受较大的荷载也不变形。
Gelatin for Candy Industry: | ||||||
Items | EGB250-270 | EGB220-240 | EGB190-210 | EGS250-270 | EGS220-240 | EGS190-210 |
Jelly strength（6.67% 10℃） Bloom g | 260±10 | 230±10 | 200±10 | 260±10 | 230±10 | 200±10 |
Viscosity Mpascal（6.67% 60℃）Mpa·s | 5.0-7.0 | 4.5-6.0 | 4.0-5.5 | 5.0-7.0 | 4.5-6.0 | 4.0-5.5 |
Viscosity Engler (15% 40℃) °E | 11.0-22.0 | 11.0-17.0 | 9.0-15.0 | 11.0-22.0 | 11.0-17.0 | 9.0-15.0 |
Viscosity Breakdown (6.67% 37℃）% | ≤5% | ≤5% | ≤5% | ≤6% | ≤10% | ≤10% |
Transparency (5% 40℃）mm | ≥400 | ≥350 | ≥300 | ≥400 | ≥350 | ≥300 |
PH（1.0% 35℃） | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 |
Ash % | ≤2% | ≤2% | ≤2% | ≤2% | ≤2% | ≤2% |
Moisture % | ≤13% | ≤13% | ≤13% | ≤13% | ≤14% | ≤14% |
Insoluble Particles % | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% |
SO2 mg/kg | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 |
Arsenic mg/kg | ≤1 | ≤1 | ≤1 | ≤1 | ≤1 | ≤1 |
Heavy Metals( Pb) mg/kg | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 |
Microbial Items | ||||||
Total Bacteria Count unit/g | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 |
Escherichia Coli in 10g | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 |
Salmonella In 25g | Not Found | Not Found | Not Found | Not Found | Not Found | Not Found |
Host List
hot news
Copyright ©MMM AMIN BIO——ODI成员企业.
京ICP备88888888号 
京公网安备22000000000001号 Powered by CmsEasy 留言 Rss 网站地图
中文
