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Gel Strength – Bloom

Gelatine is commercialized according to its capability to form gel; it is graded in terms of Bloom or gelling strength which is a standard measure of the strength applied to provoke a depression on a gel of standardized concentration and temperature.

There is a correlation between Gel strength and Gelatine concentration making it possible in practice to produce any necessary gel firmness with any kind of Bloom, by simply changing its concentration.

An important quality of Gelatine is its capacity to form thermo reversible gels besides having a fusion point around 25-35 ° C, that makes Gelatine a very interesting ingredient due to the facts that its gels melt at a temperature close to that of the human body giving a pleasan mouth-feeling.