Gelatin with transformation from 80 to 280 bloom except for specialty items, are free of added colors, flavors, preservatives, and chemical additives. Gelatin is a generally recognized as a safe (CRAS) food gelatin's most desirable properties are its melt-in-the-mouth characteristics and its ability to form thermo reversible gels. In addition, gelatin is relatively unaffected by ionic strength and is stable over a broad PH range. Gelatin is preferred in many applications for its clarity and bland flavor. Such as following application:

Product description
Working like granular or powdered gelatin, Sheet Gelatin, also called Leaf Gelatin, works like granular gelatin found in your local grocery store, but in a different form. Rather than a powder, it takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product. Sheet gelatin is the gelatin of choice for most professional chefs because it sets clearer and with a smoother consistency than powdered gelatin.

Gelatin used in food usually runs from 125 Bloom to 280 Bloom. There are several different grades of sheet gelatin.  Typically the higher the Bloom, the more you can expect to pay. As for the Specifications, Current products are 200 pieces per kg ( 5 g/piece). Other specifications could be customized.








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