Bloom Gelometer

A bloom strength determination is part of the acceptance criteria for each receipt of gelatin raw material. The bloom gelometer numbers range from 125 to 195 for the 12 lots, with a mean of 147. This number was compared to gelatin ribbon thickness and die rotation speed during encapsulation to ascertain whether lot-to-lot differences had to be compensated for. No relationship was found. 

To determine the jelly value, the 12.5% solution is first chilled at 10°C for 16-18 hours. Then the gram strength is obtained by the use of a Bloom Gelometer or comparable instrumentation which measures the force necessary to move a 0.5 inch diameter plunger (resting on the surface of the jell) a distance of 4 mm at prefixed speed. 

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