Fixed Competitive Price Fish Gelatine Powder - Gelatin for Marshmallow – Gelken
Fixed Competitive Price Fish Gelatine Powder - 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 |
|
≤1.5ppm |
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:



Related Product Guide:
We rely upon strategic thinking, constant modernisation in all segments, technological advances and of course upon our employees that directly participate inside our success for Fixed Competitive Price Fish Gelatine Powder - Gelatin for Marshmallow – Gelken , The product will supply to all over the world, such as: Marseille, Provence, Algeria, We warmly welcome domestic and overseas customers to visit our company and have business talk. Our company always insists on the principle of good quality, reasonable price, the first-class service. We are willing to build long-term, friendly and mutually beneficial cooperation with you.

We always believe that the details decides the company's product quality, in this respect, the company conform our requirements and the goods are meet our expectations.
