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.

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The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

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Assistant Professor of Practice
https://www.arizona.edu

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http://www.nestleusa.com/

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Asst. Staff Scientist
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