Gelatins are marketed according to their ability to gel, they are graded in categories of Bloom or gelling force, which is a standard measure of the force applied to cause a deformation at a standardized concentration and temperature in a gel.
There is a correlation between the strength of the gel and the concentration of the gelatin, being possible, in practice, to produce any necessary degree of hardness in the gel with any type of Bloom, only by changing its concentration.
Bloom grades are directly related to the mechanical elasticity of gels and are used to classify the different types of gelatins. Bloom degrees generally range from 50 to 300.
- LOW Values: Less than 120 gr
- AVERAGE Values: Between 120 and 200 gr
- HIGH Values: Greater than 200 gr
- It consists of a 1 test glasses and a 12.7 mm (0.5 inch) Ø flat cylindrical probe.
It consists of a 1 test glasses and a 12.7 mm (0.5 inch) Ø flat cylindrical probe.
* For BS757 and ISO 9665 use probe PBT / 0067/00 (0.5 inch with radius R = 0.5 mm)
* For GMIA, use the supplied 0.5 inch probe
Place the cylindrical probe on the load cell.
Prepare the sample and condition in the container according to the relevant standard
Place the container glass on the circular plate
The test is a compression limit on a 4mm stroke of the penetration probe
The test can also be reversed to measure tack and adhesion
Gelatin bloom strength test
This test KIT is used incorporated into a Texturometer to test Bloom Gel Strength and Gel Strength according to the BS 757, ISO 9665 and GMIA methods.