| Physical and Chemical Items | National Standards | Food grade Gelatin | ||||||
| Specification/Jellystrength (6.67%, 10°C) Bloom g |
80-
120 |
120-
140 |
150-
170 |
170-
190 |
190-
210 |
210-
230 |
240-
300 |
|
| Chromium (ppm) | ≤2 | <2 | <2 | <2 | <2 | <2 | <2 | <2 |
| VISCOSITY(15%, 40°C) °E | 3-7.4 | 8-9.8 | 10-11.4 | 12-14 | 12-15 | 12-18 | 12-20 | |
| TRANSPARENCY (mm) | ≥50 | 300-500 | 300-500 | 350-500 | 350-500 | 350-500 | 350-500 | 350-500 |
| ASH CONTENT (%) | ≤2.0 | 0.9-1.5 | 0.9-1.5 | 0.8-1.0 | 0.8-1.0 | 0.8-1.0 | 0.6-1.0 | 0.6-0.9 |
| MOISTURE (%) | ≤14 | 12 | 12 | 12 | 12 | 12 | 11 | 11 |
| PH | 4.5-7 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 |
| SULPHUR DIOXIDE (mg/kg) ≤ | 150 | 60 | 60 | 60 | 60 | 60 | 50 | 50 |
| AS (mg/kg) ≤ | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
| HEAVY METAL (mg/kg)≤ | 50 | 50 | 50 | 50 | 50 | 30 | 30 | 20 |
|
TOTALBACTERIAL
COUNT(plece/g) ≤ |
10000 | ≤10000 | ≤10000 | ≤10000 | ≤1000 | ≤1000 | ≤1000 | ≤100 |
| COLIBACILLUS |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |
| SALMONELLA | SALMONELLA |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |
NO
FIND |