食用明胶
[用途] 增稠剂；稳定剂；发泡剂。
食用明胶被广泛地应用于酿酒、干酪、奶制品、肉制品、罐头、香肠、果冻、皮冻、糖果、糕点、冷饮品和餐饮业等各种食品行业。
[理化指标]
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指标名称\品种
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食用明胶
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A
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B
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C
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1级
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2级
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3级
|
1级
|
2级
|
3级
|
1级
|
2级
|
3级
|
|
| 水份% ≤ |
12
|
14
|
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| 凝冻强度(12%H2O,6.67%), Bloom,g ≥ |
220
|
200
|
180
|
160
|
140
|
120
|
100
|
80
|
60
|
| 勃氏粘度(6.67%60℃) mpa.s ≥ |
9.5
|
8.0
|
6.5
|
6.0
|
5.0
|
4.5
|
3.5
|
3.0
|
2.5
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| 恩氏粘度(12%H2O, 15%40℃)°E≥ |
20
|
18
|
16
|
14
|
12
|
10
|
8
|
7
|
6
|
| 透明度(5%40℃)mm ≥ |
280
|
230
|
200
|
200
|
150
|
130
|
80
|
50
|
50
|
| 灰份 ≤ |
1.0
|
1.0
|
1.0
|
2.0
|
2.0
|
2.0
|
2.0
|
2.0
|
2.0
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| 水不溶物 % ≤ |
0.2
|
0.2
|
0.5
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| PH值 |
4.5-6.5
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| 粘度下降(6.67%,37℃) ≤ |
10
|
10
|
14
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| ***，mg/kg ≤ |
30
|
30
|
40
|
80
|
100
|
100
|
150
|
150
|
160
|
| 铬,mg/kg ≤ |
0.5
|
0.5
|
1.0
|
1.0
|
1.0
|
2.0
|
2.0
|
2.0
|
2.0
|
| ***,mg/kg ≤ |
1.0
|
1.0
|
1.0
|
1.0
|
1.0
|
1.0
|
1.0
|
1.0
|
1.2
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| ***以pb计,mg/kg ≤ |
50
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| 大肠菌群(GB4789-3),个/50g ≤ |
20
|
20
|
100
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| ***总数(GB4789-2),个/g ≤ |
103
|
103
|
103
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| 沙门氏菌 |
不得检出
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