Edible gelatin
| Physical and Chemical Specification | |||
|---|---|---|---|
| Parameters | Specification | ||
| Bloom & Viscosity | |||
| 200-220 gm | 43-45 m.poise | ||
| 180-200 gm | 40-42 m.poise | ||
| 150-160 gm | 38-40 m.poise | ||
| 100-140 gm | 33-36 m.poise | ||
| Moisture | Not more than 14% | ||
| Ash Content | Not more than 2% | ||
| ph | 5-6 | ||
| Arsenic | Not more than1 mg/k gm | ||
| Lead | Not more than1.5 mg/k gm | ||
| Cadmium | Not more than0.5 mg/k gm | ||
| Mercury | Not more than0.15 mg/k gm | ||
| So2 | Not more than 40 p.p.m | ||
| Appearance | Gelatin Powder | ||
| Mesh | 20- 40 | ||
| Color | Faint Yellow Color | ||
| Solubitity | Not soluble in cold water but swells and soften then soluble when heat till 60C forming jelly on cooling insoluble in organic solvent soluble in acetic acid | ||
| Validity | 3 years from Production Date | ||
| Microbiological Test Specification | |||
| Total Bacterial Count | less than1000 c.f.u/gm | ||
| Salmonella | Absent | ||
| E-coli | Absent | ||
Safety Data Sheet to be a Download 
