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pig bone gelatin, cow skins or bone gelatin for food  supplements
pig bone gelatin, cow skins or bone gelatin for food supplements
  • FOB Price: Price can be negotiated
  • Supply Ability: 3000 Ton/Tons per Year
edible gelatin is used in foodstuff, such as freezing meat, can and candy, sausage and ice cream. Edible Gelatin is light yellow to yellow fine grain. It should be kept dry, clean and even place with...
GP China Pig Skin Gelatin E
GP China Pig Skin Gelatin E
  • FOB Price: Price can be negotiated
  • Supply Ability: 200mt per month
  • Payment: FOB-Shanghai US#1.0-5.8/kg
Features: 1: gelatin 100-280Bloom. G 2: Light yellow granular or powder 3: No special odor, no smell, no black particle 4: High viscosity and high clarity 5: Meet FDA, ISO, HACCP, HALAL, KOSHER and C...
Pig Gelatine
Pig Gelatine
  • FOB Price: Price can be negotiated
  • Supply Ability: 300 MT per month
  • Payment: FOB USD2200/MT
1:Light yellow granule or powder 100-280Bloom. G 2: High viscosity and high clarity 3: No bad smell, no odor,no black particles 4: Quality is good and price is competitive & reasonable 5: 8-80mes...
collagen
collagen
  • FOB Price: Price can be negotiated
we produce collagen powder obtained from fish, pig and chicken. The collagen we produce is tasteless, odorless, colorless and highly soluble. the collagen powder we made can be used in food industry ...
Pig skin gelatin,Beef skin gelatin
Pig skin gelatin,Beef skin gelatin
  • FOB Price: Price can be negotiated
Specifications -Pig skin gelatin (type A) -Beef skin gelatin (type B) Gelnex gelatins typically range from 180 to 280 Bloom. To address the diverse application requirements of our customers, we also ...
Pig Hydrolyzed Animal Protein
Pig Hydrolyzed Animal Protein
  • FOB Price: Price can be negotiated
  • Supply Ability: 200mt per month
  • Payment: L/C,T/T
Hydrolyzed animal protein contains 18 kinds of amino acids, , and the protein content is as high as 92%(food grade), it is a novel high protein nutritional additive. The ingredients are edible materi...
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