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Gel Strength (@6.67%) 200 – 250 Bloom
Viscosity (mps/6.67%) 33-48
Engler Viscosity (E/15%)= 12-20
Transparency (mm) 200-300
Ash Content (%)= 1.0
Moisture (%)= 14
pH 5.0-7.0
Hydrolyzed Bovine Gelatin is a protein product produced by
partial hydrolysis of collagen, a protein material, extracted
from animal tissue such as skin and bone.
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