Technical data sheet
Dry gelatin samples are suspended in water (6.67% solution). Solutions are heated to 62C to dissolve gelatin. Solutions are held at 10C overnight to form equilibrated gels. The gel firmness is measured with a TA Texture Analyzer using a Bloom gel strength probe.
This method is specific for dried gelatins.
All materials other than dried gelatin.
UV/Vis spectrophotometer, homogenizer, microplate reader
AOAC method 948.21 "Jelly Strength of Gelatin"
Sample size requirements
Information required by submitter
Please supply estimates
This test was originally done with a Bloom Gelometer. This was a cumbersome instrument requiring the handling of Hazardous lead shot. The test has been widely adapted to the Texture Analyzer, which is the instrument that we use.