Gelatin bloom strength

The gel strength of materials such as gelatin is a key quality indicator used by both producers and end users. It is important because it directly influences the functionality and hence the performance of the gelatin. We use the universally accepted Bloom test method described by the Gelatin Manufacturers Institute of America (GMIA) to help clients assess their gelling systems and choose the best system for their product. The test can also be applied to other gelling systems such as agar, carregeenan, and pectins.

Contact: Sarab Sahi
+44(0)1386 842140
s.sahi@campden.co.uk