明胶在饮料中的应用
明胶在饮料工业中一般被用作澄清剂、乳化剂、稳定剂和增稠剂，在啤酒、露酒、果汁等含甘宁物质的产品的生产中作澄清剂，它与啤酒、露酒、果汁中的单宁能生成絮状沉淀，在静置后，呈絮状的胶体微粒与浑浊物经吸附凝聚成块一并沉下后可经过过滤后除去，使果汁、饮料、酒更清澈。同时明胶也在一些混合饮料中作为乳化剂稳定剂存在，确保混合体系不分层，比如复原乳制品；有时明胶作为增稠剂在一些粘稠饮料中使用。
Gelatin for Yogurt and Other Dairy Products | ||||||
ITEMS | EG220-240 | EG190-210 | EG160-180 | EG130-150 | EG100-120 | EG70-90 |
Jelly strength（6.67% 10℃） Bloom g | 230±10 | 200±10 | 170±10 | 140±10 | 110±10 | 80±10 |
Viscosity Mpascal（6.67% 60℃）Mpa·s | 4.5-6.0 | 4.0-5.5 | 3.5-5.0 | 3.0-4.5 | 2.5-3.5 | 2.0-3.0 |
Viscosity Engler (15% 40℃) °E | 11.0-17.0 | 9.0-15.0 | 7.0-13.0 | 5.3-11 | 3.8-7.0 | 2.5-5.3 |
Viscosity Breakdown （6.67% 37℃）% | ≤10% | ≤10% | ≤10% | ≤5% | ≤5% | ≤5% |
Transparency （5% 40℃）mm | ≥350 | ≥300 | ≥300 | ≥200 | ≥100 | ≥50 |
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 % | ≤14% | ≤14% | ≤13% | ≤13% | ≤13% | ≤13% |
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 |
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