Hot Sale Good Quality Food Additives Jelly Powder
- Model NO.: KA4
- Nutritional Value: Nutritional
- Resource: Natural
- Trademark: BOOM
- Origin: China
- Type: Sweetener
- Effect: Stabilization
- Appearance: White Powder
- Specification: ISO
- HS Code: 21069090
Jelly powder, the ingredientof jelly, is fairly solid with little watter, and strong flexibility, and has a smooth texture.
1). High transparency, quick solubility.
2). Good water-keeping ability
3). Good elasticity
4). Well strength
3. Technics point:
1). Mix jelly powder and part of sugar uniformity, and then continuous stiring to disperse into cold water.
2). Heated up to about 80 degree and then put in the rest of the sugar, continue to heat up to boil about 98-100 degree.
3). Keep the temperature above 98 degree for about 5-10 minutes without boiling up.
4). Filter and keep the pastern liquid to 60-80 degree, confect the acid, fruit juice, coloring matter and essence.
5). Fill it full, seal, at 85 degree disinfects for 15-20 minutes.
6). Cool off, dry, and package.
4. Packing: 25kg of woven bag with inner plastic bag, Loading 18mts in 20'ft container
5.Delivery time: within 20 days after receipt of prepayment or LC
|Moisture(105degree, 4h)||≤ 15%||7.32%|
|Total Ash(700degree, 4h)||15-40%||36%|
|Particle Size||90% Crossed 80 mesh||accord|
|Viscosity(1.5%, 75degree, #1sp 30rpm)||≥ 10mPa. s||100|
|As (mg/kg)||≤ 3||> 3|
|Pb(mg/kg)||≤ 5||< 5|
|Cd(mg/kg)||≤ 1||< 1|
|Hg(mg/kg)||≤ 1||< 1|
|Acid Insoluble Ash||≤ 1%||0.15%|
|Total Plate Count||≤ 5000cfu/g||< 5000cfu/g|
|Yeast and Moulds||≤ 300cfu/g||< 300cfu/g|
|Escherichia Coli||negative by test||accord|
|Salmonella||negative by test||accord|