Sammi Gelatin is produced under strict manufacturing process.
Raw material processing : Sammi is using fresh ingredients for gelatin production.
  •  Selection
      Fresh bovine hide is used in producing gelatin
  •  Cutting
      The bovine hide is first cut using a machine by a suitable size in order to be well conditioned.
  •  Treatment & washing
      The bovine hide is conditioned with alkali solution during more than 20 days and the pig skin is conditioned with acid
      solution during 2~3 days to be easily extracted by soaking in a rectangular pit then the conditioned material is washed to
      remove foreign matters.
  •  Extraction
      The material is mixed with clean water in a tank and then by heating up, the collagen of the material is hydrolyzed.
  •  Filtration
      After extraction, liquor is filtered through cotton pulp pads
  •  Ion Exchange
      Liquor is deionized by passage through both a cation and anion exchanger for the purpose of removal of inorganic materials
  •  Ultrafiltration
      The dilute liquor is concentrated from 5 to 8% at an operating temperature of 60°C.
  •  Evaporation
      This process remove most of moisture in liquor by using a evaporator.
  •  Sterilization
      Liquor passes from the evaporator to a DSI sterilizer in series to prevent the risk of microbial contamination.
  •  Chilling
      The concentrated liquor is gelled by cooling in a votator and the votator is invariably producing good noodles.
  •  Drying
      The noodles are dried on a belt dryer by using treated air. When dry, gelatin has a moisture content of about 10~15%
  •  Crushing
      Noodles are grounded to 10~50 mesh by passing crushing process at the end of the belt dryer.
  •  Testing
      Gelatin is first tested in a well equipped laboratory to analyze Bloom, Viscosity., Chemical, Physical and Microbiological properties etc.
  •  Blending
      Gelatin is blended to meet customer specifications and the end-use. The blender uses compressed air to effect homogenization.
  •  Packing
      It is then hygienically packed for storage and delivery. The standard packs are 20kg and 25kg plastic-lined, paper bags for the local and export markets respectively.