Inspection Items | Unit | Standard |
Jelly Strength (6.67%, 10 ℃) | Bloom. g | ≥180 |
Engler Viscosity (6.67%, 40 ℃) | °E | ≥10 |
Viscosity Degradation (6.67 %,37℃) | % | ﹤7.0 |
Luminousness | % | ≥70 |
PH | 4.0-7.2 | |
Moisture | % | 10-14 |
Ash Content | % | ≤2.0 |
Chromium | ppm | ≤2.0 |
Heavy Metal | % | ≤0.003 |
Arsenic Salt | % | ≤1 |
Insoluble Particles | % | ≤0.2 |
Peroxide | mg/kg | ≤10 |
Total Bacterial Count | cfu/g | ≤10000 |
Salmonella | 10g | negative |
Colibacillus | g | ≤3 |
Mucedine | Cfu/g | ≤100 |
Conclusion | Passed |
Hydrolyzed fish gelatin is the perfect ingredient to make toffees chewable and give them a lasting taste.
Its foaming, stable deformation and emulsifying properties make it an excellent solution for this segment.
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