Gelatin Powder (220 Bloom) 1Kg

Gelita 20 Mesh, Beef Skin

AUD$66.50
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Edible gelatin is a natural foodstuff. The raw materials used in its manufacture are skin taken from slaughtered animals that have been approved for human consumption. The collagen contained in these raw materials is the actual starting material used for the manufacture of gelatine. This gelatin is Type B, with isoionic point of 4.8 to 5.2, and is the result of an alkaline pretreatment of the collagen. Native collagen is a scleroprotein based on a polypeptide chain comprising approximately 1,050 amino acids. Three of these chains form a triple helix.

How does mesh size effect processing?
In principle, low concentrated gelatine solutions can be prepared using all particle sizes. However, for highly concentrated solutions, coarse particles should be used; these tend not to aggregate and produce fewer air bubbles when being processed. It must be taken into account, however, that such coarse particles take up water more slowly so that they swell more slowly and are slower to form solutions.

Gelling power
The Gelling Power is determined by the Bloom Value and the Concentration of the Gelatine. The most important property of gelatin is its ability to form gels in a thermoreversible way. This is not only of technological but also of economic importance and is hence an important quality characteristic of gelatine. The gelling power is determined by the bloom value, the measurement of the firmness of a standard gel under precisely determined conditions. The bloom value of commercially available edible gelatines is between 80 and 280 bloom. Gel firmness is a function of the bloom value and the concentration of the gelatine employed.

For most applications, high-bloom gelatines are favored due to:
• Their higher melting and solidification points
• More rapid solidification and setting times in the final product
• Lower amount needed
• Lighter color
• Better odor and taste

These advantages can be utilized to varying degrees depending on the factors that arise in the course of handling the gelatine:
• Concentration of the gelatine solution
• Temperature
• Gelling time and gelling temperature
• Thermal pre-treatment and duration of treatment
• pH of the solution
• Salt content

For the quality of the final product, it is not only important to select the right type of gelatine but also to take the above factors into account.

Recommended Gelatin use level and bloom strength in food applications
 

  Use level Gelatin Bloom
Dairy Products 0.2 1.0% 150 250
Frozen Foods 0.1 0.5% 225 250
Gelatin Desserts 7 9% 175 275
Confectionery        
    Gummy Bears 7 9% 200 250
    Marshmallows 1.7 2.5% 225 275
    Circus Peanuts (peanut-shaped marshmallow) 2 2.5% 225 250
    Lozenges 0.5 1.0% 50 100
    Wafers 0.5 1.0% 50 100
Bakery Fillings & Icings 1 2.0% 225 250
Meat Products 1 5% 175 275
Wine, Beer, Juices 0.002 0.015% 100 200


A typical gelatin dessert formula using this beef skin 220 bloom would be:
Sucrose 88.8%
Gelatin (220 Bloom) 10%
Sodium Citrate 1.2%
Salt Optional
Flavor As needed
Color As needed


How does this gelatin compare to leaf gelatin?
Powdered gelatin is used mainly by large manufacturers or medium sized users making the next step. The same company, Gelita, who makes this powder also makes the gelatin leaves we sell.
This is how it works one leaf of any type of gelatin will gel the exact same quantity of liquid as any other type of leaf (gold, titanium) to exactly the same degree. The reason why this works is the weight of the gelatin contained in the sheet.

An rough guide for gelatin leaf to powder conversion:
Platinum (250 bloom)
Gold (200 bloom)
Silver (160 bloom)
Bronze (125 bloom)
Titanium (100 bloom)

(F00279)

Typical Amino Acids obtainable for Beef Skin Gelatin by complete hydrolysis
(in grams per 100 grams of dry gelatin)
 

Alanine 9.3
Arginine 8.55
Aspartic Acid 6.6
Cystine 0.1
Glutamic Acid 11.1
Glycine 26.9
Histidine 0.74
Hydroxylysine 1.2
Hydroxyproline 1.0
Isoleucine 1.8
Leucine 3.1
Lysine 4.5
Methionine 0.8
Phenylalanine 2.2
Proline 14.8
Serine 3.2
Threonine 2.0
Tyrosine 0.2
Valine 2.6


 Gelatin Nutritional Information (typical values and ranges for Type B only)
 

  Type B
Moisture (%) 10.5 +/- 1.5
Fat (%) 0.0
Carbohydrates (%) 0.0
Ash (%) 1.5 +/- 0.5
Sodium (ppm) 3600 +/- 1400
Phosphorous (ppm) 0.00
Iron (ppm) 15 +/- 10
Lead (ppm) 0.005 +/- 0.002
Zinc (ppm) 0.5 5 +/- 3.0
Nitrogen (%) 16.2 +/- 0.3
Calcium (ppm) 900 +/- 100
Potassium (ppm) 330 +/- 50
Calories / 100 grams 360

 

 

Product Certificates
To obtain a product certificate please select this option at time of purchase as discounts apply. The certificate will be posted in the file section of your account dashboard as a PDF file. You will require Adobe Acrobat to open and read this file, this can be downloaded from the Adobe website. Requests for certificates after delivery will attract an additional fee. 

Why do we charge for this paperwork?
The majority of our customers do not require this paperwork so we are able to pass on the savings. The cost of supplying this paperwork for a $10 product outstrips the product price. Compliance is a major cost to our company and if you require this then its only fair you share the cost. These fees can get quite high for example with all the information required for Organic Certification. See below on how to avoid the fees.

Don't want to pay for a certificate?
Then please purchase a box quantity of the product. This varies depending on the product but is usually a 25Kg container.

SKU F00279
Country of Origin Brazil
Shipping Weight (Cubic Weight) 1.2300kg
Unit Of Measure ea
Assembled Length 0.170m
Assembled Height 0.170m
Assembled Width 0.150m

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