Gelatin Bloom Strength Testing

Gelatin Bloom strangth is tested by a compression probeSamples of commercial gelatin were prepared and evaluated following recommendations from the Gelatine Manufacturers of Europe (GME) Monograph 2004 and ISO 9665.

 

Requirement

Gel strength is used by the world’s gelatin (gelatine)  producers and end-users as a key quality indicator. The functionality of gelatin is directly influenced by its strength, when prepared in accordance to the gelatin Bloom test. The Bloom value obtained is dependent upon sample preparation and evaluation. As higher Bloom values mean higher prices, the industry self-regulates itself. This helps guarantee accurate measurement of Bloom strength between the laboratories of customers and suppliers.

 

Key areas of standardization are:

  • standardised test probe
  • concentration and molecular weight
  • temperature during mixing and tempering
  • hydration times
  • test vessel dimensions
  • instrumental accuracy and resolution
  • test speed
  • depth of penetration from trigger

 

Solution

Gelatin Bloom testing requires industry standard accessoriesStandard guidelines for sample preparation and gel strength measurement are fully established and enforced by the relevant geographic manufacturing bodies. The gelatin samples supplied were evaluated following relevant European recommendations for the concentration, preparation and tempering of gelatin gels.

The rigidity of the prepared gel was then tested with the AOAC 12.7mm diameter probe with no radius as per GME recommendations, July 1998, following traditional puncture principles.

 

Benefit

Bloom - Optimisation of ingredient functionality and blend characteristics to the edible gelatins and industrial markets.

Strength - Raw material control and quality payment between manufacturers, customers and processors.

Elasticity / Modulus - Product formulation and development to gain maximum functionality from gel used.

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/