Gelatin iwi
| Nā Palena Hoʻāʻo | Nā kikoʻī |
| Nā Koina Manaʻo | ʻO ka granule paʻa melemele māmā a melemele paha, ka pauka, ka ʻōpala; ʻaʻohe ala; pehu a palupalu i ka wā e hoʻokomo ʻia ai i loko o ka wai, hiki ke omo i 5-10 mau manawa o ka wai. |
| Ikaika o ka Jelly (6.67%) | 150-260pua |
| Ka mānoanoa (6.67% 60 ℃) | 35-50mps |
| ʻUpena | 8-60mesh |
| ka makū | ≤14% |
| Lehu | ≤2.0% |
| Ka hoʻoili ʻana 450nm | ≥ 70% |
| Ka hoʻoili ʻana 620nm | ≥ 90% |
| Ka hoʻoili ʻana (5%) | ≥500mm |
| pH (1%) 35℃ | 5.0-6.0 |
| ʻArsenic (As) | ≤ 1.0 mg/kg |
| Chromium (Cr) | ≤ 2.0 mg/kg |
| Ke kēpau (Pb) | ≤ 1.5 mg/kg |
| Ka Helu Huakinia Holoʻokoʻa | ≤ 10 CFU/g |
| Ka huina o nā moʻokāki hū a me nā ʻōmole | ≤ 10 CFU/g |
| ʻO Escherichia Coli | Maikaʻi ʻole/1g |
| Salmonella | Maikaʻi ʻole/10g |
E kākau i kāu leka ma aneʻi a hoʻouna mai iā mākou
