Sensory evaluation |
Test | Specification |
Color | White to light yellow powder |
Odor | No odor or very slightly characteristic odor |
Appearance | Rough powder, no lumps, no impurities visible to the eye |
| Physico-chemical standard |
Test | Specification | Test Method |
Transparency (6.67% solution) | >70% at T450nm | GMIA |
>85% at T620nm | GMIA |
pH value of 6.67% solution | 5.0-8.0 | GMIA |
Gel strength (bloom) | 180-220 g | GMIA |
Viscosity (6.67%, 60oC) | ≥2.5 mPa.s | GMIA |
Moisture content | ≤ 12 % | GMIA |
Residue on ignition | ≤ 2 % | GMIA |
Lead (Pb) content | ≤ 1.5 ppm | AOAC |
Arsenic content | ≤ 1 ppm | AOAC |
Total protein | ≥ 85% | AOAC |
| Microbiological standard |
Test | Specification | Test Method |
Total Plate Count | ≤ 10.000 cfu/g | USP |
Coliforms | Not detected | ISO 4831:2006 |
Escherichia Coli | Not detected | USP |
| Total yeast and mould | <100 cfu/g | USP |
Salmonella | Not detected/25g | USP |
This product is gelatin extracted from pangasius skin which is a tropical freshwater fish. Thanks to its unique amino acid profile, this fish offers excellent substitute for terrestrial gelatin. Packing according to customer requirements. Store at cool and dry place, keep out of direct sunlight and highmoisture. Shelf life: 3 years from production date when stored properly.
