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Bovine hydrolyzed gelatin is the product of enzymatic (acid or alkali) hydrolysis of collagen. It is more conducive to the body's absorption than collagen and can effectively exert its effects. Its application is not limited to this external effect of cosmetics. In fact, the effect of bovine hydrolyzed gelatin is better through oral administration.
| Inspection Items | Unit | Standard |
| Jelly Strength (6.67%, 10 ℃) | Bloom.g | ≥180 |
| Engler Viscosity (6.67%, 40 ℃） | °E | ≥10 |
| Viscosity Degradation (6.67 %,37℃) | % | ﹤7.0 |
| Luminousness | % | ≥70 |
| PH | 4.0-7.2 | |
| Moisture | % | 10-14 |
| Ash Content | % | ≤2.0 |
| Chromium | ppm | ≤2.0 |
| Heavy Metal | % | ≤0.003 |
| Arsenic Salt | % | ≤1 |
| Insoluble Particles | % | ≤0.2 |
| Peroxide | mg/kg | ≤10 |
| Total Bacterial Count | cfu/g | ≤10000 |
| Salmonella | 10g | negative |
| Colibacillus | g | ≤3 |
| Mucedine | Cfu/g | ≤100 |
Hydrolyzed fish gelatin is the perfect ingredient for fudge.
The gelling and texturing properties of hydrolyzed fish gelatin make it an excellent solution for fudge.
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