Gelatine Bloom Strength Testing

Samples of commercial gelatine 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 gelatine producers and end-users as a key quality indicator. The functionality of gelatine is directly influenced by its strength, when prepared in accordance to the gelatine 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

Standard guidelines for sample preparation and gel strength measurement are fully established and enforced by the relevant geographic manufacturing bodies. The gelatine samples supplied were evaluated following relevant European recommendations for the concentration, preparation and tempering of gelatine 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 gelatines 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 gelatine used.

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My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

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I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

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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.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

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