Factory wholesale Halal Food Grade Gelatin - Small mesh bovine/pork edible gelatin with bloom ranging from 80-320 for marshmallow – Gelken


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Factory wholesale Halal Food Grade Gelatin - Small mesh bovine/pork edible gelatin with bloom ranging from 80-320 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:

Factory wholesale Halal Food Grade Gelatin - Small mesh bovine/pork edible gelatin with bloom ranging from 80-320 for marshmallow – Gelken detail pictures

Factory wholesale Halal Food Grade Gelatin - Small mesh bovine/pork edible gelatin with bloom ranging from 80-320 for marshmallow – Gelken detail pictures

Factory wholesale Halal Food Grade Gelatin - Small mesh bovine/pork edible gelatin with bloom ranging from 80-320 for marshmallow – Gelken detail pictures


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Our solutions are broadly acknowledged and dependable by users and may meet consistently developing economic and social requires for Factory wholesale Halal Food Grade Gelatin - Small mesh bovine/pork edible gelatin with bloom ranging from 80-320 for marshmallow – Gelken , The product will supply to all over the world, such as: Czech, Denmark, France, Our next goal is to exceed the expectations of every client by offering outstanding customer service, increased flexibility and greater value. All in all, without our customers we do not exist; without happy and fully satisfied customers, we fail. We are looking for the wholesale, Drop ship. Please contact us if you are interesting our products. Hope to do business with you all. High quality and fast shipment!
  • In China, we have many partners, this company is the most satisfying to us, reliable quality and good credit, it is worth appreciation.
    5 Stars By Maria from Norway - 2017.05.02 11:33
    The product classification is very detailed that can be very accurate to meet our demand, a professional wholesaler.
    5 Stars By Mavis from Cannes - 2018.05.13 17:00
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