Hebei Fucheng Te-ao Gelatin Trade Co., Ltd.
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Product No. 1-7/ Total 7
  • Technical Gelatin

    1. Jel-strength: 80~280 Bloomg
    2. Viscosity: 30 min Mpa.S
    3. Size: 8~80mesh
    4. Origin:Skin,Bone

    Main category:
    Last Online Date: 08/13/2012 Last Update Date: 08/14/2012

  • Food Grade Gelatin

    Our Gelatin have a high quality but a low price, we believe it can meets all your requirements!

    Animal Skin Edible Gelatin:
    1.80-260 bloom,8-80mesh;
    2.100%natural and healthy;
    3.High cla...

    Main category:
    Last Online Date: 08/14/2012 Last Update Date: 08/14/2012

  • Edible Gelatin

    Edible Gelatin
    1 Cert:ISO, HACCP, Halal
    2 Jel-strength: 80~280 Bloomg
    3 Viscosity: 30 min Mpa.S
    4 Size: 8~80mesh

    Edible Gelatin

    1 Introductions

    We can supply varieties of gelatin...

    Main category:
    Last Online Date: 08/14/2012 Last Update Date: 08/14/2012

  • Bone Gelatin

    Source from fresh animal skin and bone;
    Gelly Strength: 80BL to 280BL;
    High Transparency and High Viscosity;
    Nearly no ash.

    Edible Gelatin is light yellow to yellow fine grain. It should...

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    Last Online Date: 08/14/2012 Last Update Date: 08/14/2012

  • Gelatin

    This product can be used in many fields

    Technical gelatin:Source from fresh animal skin and bone;
    Gelly Strength : 280BL to 450BL;
    High Transparency and High Viscos

    Technical gelatin is...

    Main category:
    Last Online Date: 08/14/2012 Last Update Date: 08/14/2012

  • Protein Gelatine

    Source from fresh animal skin and bone;
    Gelly Strength: 80BL to 280BL;
    High Transparency and High Viscosity;
    Nearly no ash.

    Main category:
    Last Online Date: 08/14/2012 Last Update Date: 08/15/2012

  • Edible Gelatin

    Edible Gelatin
    1 Cert: ISO, Halal
    2 Jelly strength: 80~280 Bloom
    3 Viscosity: 30 min Mpa.S
    4 Size: 8~80mesh
    We can supply varieties of gelatin such as edible gelatin, technical gelatin an...

    Main category:
    Last Online Date: 08/20/2012 Last Update Date: 08/20/2012