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we supply excellent quality hydrolyzed protein which over 90% protein are for the market. Which widely used in meat products ,dairy products,drink products, wheaten products, milk drink, and medical auxiliary materials , children's food, candy, frozen food and modern health food products, etc. For further detail product information you may need, Not hesitate to contact us at any time. protein 91% Ash:less than 1.5% Heavy meatal less than 2 PPM Arsenic less than 0.8PPM Moisture4%-5% Salmonella in 750g Absent TBC less than 2000

Feature: 1) Industry bone gelatin use: a) Often used for making matches,fishing birds' fodder, the bill applies quality, the abrasive paper of the gauze, cloth is a polishing, black glue, rubber packing, hot sol powder, the handicraft glues the card, woode furniture, data plate sign, light at the leather, dye and knit sizing, smelt and plate the liquid, make up styling gel, etc. b) Sometimes also used as glue additive 2) Bone glue in pearl: a) Made of animal bones b) Bone was grounded into powder, dissolved in water, evaporated and dried into a hard jelly 3) The viscosity are very important for use Packing:25kg/bag 4) Please specified specifications will make our reply more accurate

Bone gelatin: Bone gelatin is made from animal bone, usually bovine bone, whose jelly strength is higher at lower viscosity comparing with Skin gelatin. 1).Jelly Strength (6.67%):150bloom~ 250blooms 2)Viscosity (6.67%):24.5 mps~98.6mps 3).Moisture:16% max 4).Escherichia coli: absent ing Staphylococcus aureus: absent ing Proteolytic bacteria: absent ing Salmonella: absent ing 5).Sight sense: Light yellow or off white to primrose yellow in shape of granules without impurity in sight. 6).Smell and taste: typical, free from disagreeable tastes and odors (no foul odor and taste, no peculiar odor and taste).

Gelatin is what makes it possible for the creation of desserts, frozen sweets, soft candies, marshmallows, etc. It gives these products a uniquely soft & smooth texture. Furthermore, because gelatin is a natural product, it is widely used as a binding material in hams and sausages and as a clarifying agent for alcoholic beverages. some specification for your referance: Jelly Strength (6.67%):80bloom~ 220blooms Viscosity (6.67%):24.5 mps~98.6mps Moisture:14% max .Escherichia coli: absent ing Staphylococcus aureus: absent ing Proteolytic bacteria: absent ing Salmonella: absent ing if u need gelatin , no hesitate to contact u