Bottom price Fish Gelatin - Gelatin for Marshmallow – Gelken


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Bottom price Fish Gelatin - Gelatin for Marshmallow – Gelken Detail:

In Marshmallow, foaming and foam stability are mainly used for gelatin, followed by thickening and gelation. Choosing different specifications of gelatin, or combining gelatin with modified starch and other raw materials, we can prepare stable products with different densities and textures.

70g white granulated sugar, 70ml water,
10 g gelatin powder, 70 ml cold water,
Corn starch 30g, sugar powder 10g

1. Weigh the required ingredients for standby.
2. 10 g gelatin powder is pre dissolved with 70 ml cold boiled water for standby.
3. Put the corn starch in the pot and stir fry over low heat for 3-5 minutes.
4. Stir fry, cool and mix with sugar powder, take half and sift on the container to prevent sticking.
5. Pour 70g white granulated sugar into the pot, add 70ml water.
6. Turn down the heat until the sugar water boils and bubbles. If there is a thermometer, measure it at about 100 ℃. Turn off the heat first.
7. Pour in the gelatin solution dissolved in cold water, bring to a boil again, and turn off the fire.
8. Cool to tentacle slight heat (40-55 ℃).
9. Drop a few drops of lemon juice and whisk them at high speed with an electric egg beater until they are thick and silky,
10. Pour the mixture into the container and use the scraper to quickly scrape it. If the room temperature is low and the action is slow, the marshmallow is easy to solidify, which is not conducive to shaping.
11. Sieve a layer of starch and powdered sugar on the marshmallow and refrigerate for 3-4 hours. Use a knife to gently draw a circle around the container, flip the button, gently pat the demoulding, and cut into small pieces.

Test Criterion:GB6783-2013 Marshmallow
Physical and Chemical Items  
1.  Jelly Strength (6.67%) 220-260bloom
2.  Viscosity (6.67%  60℃)   25-35mps 
3  Mesh 8-60mesh
4.  Moisture ≤12%≤12%≤12%
5.  Ashes(650℃) ≤2.0%≤2.0%≤2.0%
6.  Transparency (5%, 40°C) mm ≥500mm
7.  PH  (1%)  35℃ 5.0-6.5
8. SO2 ≤30ppm
9. H2O2 Negative
10. Transmittance 450nm ≥70%
11. Transmittance 620nm ≥90%
12. Arsenic ≤0.0001%
13. Chrome ≤2ppm
14. Heavy   Metals ≤30ppm
  1. Lead
≤1.5ppm
16. Insoluble substance in water ≤0.1%
17 .Total  Bacteria  Count ≤10 cfu/g
18. Escherichia coli Negative/25g
19. Salmonella Negative/25g

Product detail pictures:

Bottom price Fish Gelatin - Gelatin for Marshmallow – Gelken detail pictures

Bottom price Fish Gelatin - Gelatin for Marshmallow – Gelken detail pictures

Bottom price Fish Gelatin - Gelatin for Marshmallow – Gelken detail pictures


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Our pursuit and company intention is usually to Always fulfill our purchaser requirements. We go on to acquire and layout excellent high quality products for both our previous and new consumers and realize a win-win prospect for our customers too as us for Bottom price Fish Gelatin - Gelatin for Marshmallow – Gelken , The product will supply to all over the world, such as: South Africa, Hanover, Uruguay, Our main objectives are to provide our customers worldwide with good quality, competitive price, satisfied delivery and excellent services. Customer satisfaction is our main goal. We welcome you to visit our showroom and office. We are looking forward to establish business relation with you.
  • Wide range, good quality, reasonable prices and good service, advanced equipment, excellent talents and continuously strengthened technology forces,a nice business partner.
    5 Stars By Cara from Georgia - 2018.11.28 16:25
    The customer service staff is very patient and has a positive and progressive attitude to our interest, so that we can have a comprehensive understanding of the product and finally we reached an agreement, thanks!
    5 Stars By Deborah from Lesotho - 2017.07.28 15:46
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