3._8940-TS-0311998.pdf
PDF 127 KB Posted
- Attached to
- Pudding Mix, Pudding Ready to Serve, Gelatin
- Solicitation number
- 0000038924
- Issued by
- California
About this file
This is a Technical Specifications document issued by the State of California for vegetarian, non-chill type gelatin dessert powder (Event ID 0000038924). The specification establishes requirements for gelatin dessert products to be used by State of California institutions. The products must be vegetarian dessert powders available in at least four of six flavors (Cherry, Lemon, Lime, Orange, Raspberry, and Strawberry), with both regular and sugar-free sweetened options. Each unit pack must produce no less than one gallon of finished product and packets must mix in half-gallon increments. The products must set within three hours when held at 80 degrees Fahrenheit without requiring refrigeration and must maintain a minimum of 120 calendar days of shelf life post-delivery. All products must comply with 21 CFR 110 regarding good manufacturing practices, the Federal Food, Drug, and Cosmetic Act, and be produced by facilities operating under current USDA or CDFA food safety licenses.
The specification mandates strict requirements regarding product quality, including that gelled desserts must be firm and tender with pleasing sweet flavor and characteristic aroma and color specific to each flavor. Products must be clean, wholesome, and free from foreign materials, flavors, and odors, and must not cake over their shelf life. Only natural FDA-approved color additives are permitted; petroleum-based synthetic food dyes are explicitly prohibited. Shipping cartons must not exceed 50 pounds, and all primary containers must be labeled with product name, brand name, net weight, unit count, end-of-shelf-life date, and manufacturer's lot/batch number. The State reserves the right to inspect products upon delivery and may require submission to a qualified laboratory for testing at the supplier's expense if products fail to meet specifications or appear substandard.
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Text version
State of California Technical Specifications
Gelatin
8940-TS-0311998
Attachment 3
Event ID 0000038924
Silahua, F. Page 1 of 3 4/23/2026
Table of Contents Table of Contents
1.0 Scope
2.0 Codes, Regulations, and Standards
3.0 Requirements
4.0 Preservation, Packaging, Labeling, and Marking
5.0 Acceptance and Testing
Silahua, F. Page 2 of 3 4/23/2026
1.0 Scope
This bid specification establishes requirements for vegetarian, non-chill type, gelatin (type) dessert powder packed in commercially acceptable containers suitable for use by State of California Institutions.
2.0 Codes, Regulations, and Standards
2.1 The product shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.
2.2 The product shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.
2.3 The product shall comply with the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.
2.4 Products shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.
3.0 Requirements
3.1 The gelatin (type) dessert powders shall also include “sugar-free” sweetened types.
Sugar-free shall be in accordance with 21 CFR §101.60.
3.2 The dessert powders shall be vegetarian and do not contain any animal products or derivatives.
3.3 The dessert powders shall set within 3 hours when held at 80o Fahrenheit and prepared according to the manufacturer's directions. No chilling shall be required.
3.4 Each unit pack shall produce no less than one gallon of finished product.
3.5 All Packets shall mix in increments of ½ gallon.
3.6 The product shall be prepared using water only.
3.7 The gelled dessert shall be firm and tender and shall not be soft, runny, tough, or rubbery.
3.8 The dessert powders shall be available in at least four of the following six flavors:
Cherry, Lemon, Lime, Orange, Raspberry, and Strawberry.
Silahua, F. Page 3 of 3 4/23/2026
3.9 The dessert powders shall have a pleasing sweet flavor, aroma and color that is characteristic of the specific flavor. There shall be no foreign flavors and odors such as, but not limited to burnt, scorched, stale, or rancid.
3.10 The dessert powders shall be clean, sound, wholesome, and free from evidence of foreign materials, flavors, and odors.
3.11 The dessert powders shall not cake over the shelf life of the product.
3.12 Only natural color additives approved by FDA shall be used in the manufacturing of Gelatin. The use of petroleum-based synthetic food dyes, like, but not limited to, red dyes 1, 2, 3, 4, 32, and 40, yellow dyes 1, 2, 3, 4, 5, and 6, blue dyes 1, and 2, green dyes 1, 2, and 3, citrus red 2, orange dyes 1, 2, and b, violet dye 1, Sudan dye 1, and butter yellow shall not be used.
4.0 Preservation, Packaging, Labeling, and Marking
4.1 PACKAGING.
4.1.1 All products shall be manufactured, packaged, and delivered to ensure a minimum of 120 (calendar) days post-delivery shelf life for each purchaser. The 120-day period shall start at the time of acceptance by each facility.
4.1.2 Shipping cartons shall not be heavier than 50 pounds.
4.1.3 Each primary shipping container should include information indicating nutrition facts and ingredients and preparation/cooking instructions.
4.2 LABELING and MARKING.
As a minimum, the exterior of each primary shipping container (fiberboard box, bulk bag, pail, tote, etc.) shall be labeled with the product’s name, brand name, net weight, unit count and shall include a clearly visible end of shelf-life date and a manufacturer’s lot/batch number.
5.0 Acceptance and Testing
5.1 ACCEPTANCE.
At the time of delivery or inspection, the State may review the product to ensure the product meets requirements set forth in this specification.
5.2 TESTING.
In the event the product does not meet this specification or appears to be substandard, the supplier will be notified, and the State may require the product to be submitted to a qualified lab of the State’s to choose for testing. If product fails inspection or testing, the supplier shall bear the costs of the analysis.
| Table of Contents |
| 1.0 Scope |
| 2.0 Codes, Regulations, and Standards |
| 3.0 Requirements |
| 4.0 Preservation, Packaging, Labeling, and Marking |
| 5.0 Acceptance and Testing |
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