You may know that gelatin can set puddings and give jellies their elasticity, and you might have used it in soft candies, yogurt, or capsules. But have you ever wondered why different gelatin-based products vary so much in terms of texture, elasticity, and setting speed? |<!–more–>|
Actually, the key factor behind these differences is the gelatin’s Bloom value/Bloom strength. The Bloom value not only determines the texture of food but also directly affects the stability of pharmaceuticals, health supplements, and industrial colloids.
This article will help you understand once and for all what the Bloom value is, why it is important, the uses of different grades, and how to select the right gelatin correctly.
1. What Is the Gelatin Bloom Value and Why Is It So Important?
Bloom strength is a testing method invented by Oscar T. Bloom in the early 20th century. It involves using a plunger to press on a set gelatin gel and measuring the amount of force required (measured in Bloom units). Simply put, it quantifies the “hardness” and “elasticity” of a gelatin gel.
This indicator is extremely important because it directly impacts the texture and stability of food, as well as the performance of products like medicinal capsules and industrial colloids. Therefore, choosing gelatin with an appropriate Bloom value in practical applications is crucial for creating products that meet requirements.
2. Classification of Gelatin Bloom Values & Common Applications
The Bloom values of gelatin range from 30 to 300, with 30 being the softest and 300 the hardest. The range is generally divided into three categories:
| Bloom Range | Texture Characteristics | Applications |
| Low Bloom (30–150) | Soft, smooth, and melt-in-your-mouth | Jelly desserts, light panna cotta |
| Medium Bloom (150–220) | Balanced with moderate elasticity | Marshmallows, yogurt, mousses |
| High Bloom (220–300) | Highly elastic, with a firm and well-defined structure |
Soft candies, hard candies, capsule shells |
The higher the Bloom value, the firmer the gel and the more stable its structure. Conversely, lower Bloom values result in softer and smoother textures. Therefore, selecting the right Bloom value is crucial when making different foods or materials as it determines the final product’s texture, consistency, stability, and shape retention.
3. Key Factors Influencing Bloom Strength
Raw Material Source: Gelatin can be extracted from sources such as pig skin, cow bones/hide, and fish skin/scales. The molecular structure and molecular weight distribution of collagen from different sources vary, leading to different Bloom values in the final gelatin.
Processing Method: There are generally two processing methods: acid processing (“Type A”) and alkali processing (“Type B”). Acid-processed gelatin, usually derived from pig skin, is characterized by a relatively fast gelation speed and good elasticity, making it very common in food applications. Alkali-processed gelatin, typically from cow hide or bones, is lighter in color and has a more stable gel structure, often used in foods requiring stability or in certain other applications.
Molecular Weight and Distribution: The higher the molecular weight and the more uniform the structure, the more stable the network structure formed by the gelatin, resulting in a higher Bloom value.
Concentration and Setting Conditions: The gel formation and final texture of gelatin can vary under different conditions such as dissolution concentration, pH, temperature, and cooling time, which also affect the effectiveness of the Bloom value.
4. How to Choose the Right Bloom Strength for Your Product/Recipe?
When preparing to make desserts, jellies, soft/hard candies, capsules, dairy products, or other gelatin-containing products, you can refer to the following suggestions:
Determine the desired texture first:
For desserts with a “light, fluffy, and melt-in-your-mouth” texture, choose low to medium Bloom gelatin.
For candies with an “elastic, chewy, firm, and well-defined” structure, choose high Bloom gelatin.
Consider production/processing requirements:
If rapid gel formation or high processing efficiency is required, choose low/medium Bloom gelatin (which dissolves and sets quickly).
If long-term shape retention, heat resistance, and shock resistance are needed, choose high Bloom gelatin.
Match the Bloom grade according to the application:
For jellies, puddings, yogurt, and panna cotta, choose medium Bloom gelatin.
For soft candies, hard candies, jellied meat, and soft/hard capsule shells, choose high Bloom gelatin.
For soft capsules, certain pharmaceutical/health supplement capsules, cosmetics, and industrial materials, choose a combination of Bloom value and viscosity according to specific needs.
Check raw materials and processing methods:
If there are requirements regarding the source, halal/clean labels, food-grade status, etc., also consider the raw material source and gelatin type when making a selection.
5. Conclusion
The Bloom strength of gelatin is a key parameter that determines the final gel texture, ranging from “tender and smooth” to “highly elastic and structurally firm.” Correctly understanding and reasonably selecting the Bloom value has a profound impact on the quality, texture, and stability of desserts, candies, capsules, and even industrial products.
Next time you make jellies, puddings, soft candies, or try various gelatin recipes, don’t forget to check the Bloom value on the packaging—you may discover that this “simple numerical value” is the key to success.