Gelatin for making Sausage 1)ISO,HACCP,Halal Cert 2)Jel-Strength:80-280bloom 3)Transparency(5%,40C): 200-480mm Gelatin for making Sausage FeaturePale yellow, translucent flakes,sheets,shreds granules,odorless,not fat.Specification1.Jelly Strength( 6.67%,10C,17h):80-260 BL2.Mesh size:20-603.Viscosity(6.67%,60C):2.5-6.0 mpa.s.4.Transparency(5%,40C): ≥100mm5.Ph(1%,35C):5.5-6.5.ApplicationMainly used ...