Strength Bloom

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. 

Table 11 Relationship between a solution of 100 Bloom strength gelatin and equivalent jelly strength of other Bloom grades. Values are concentration (%) of gelatin required to give a similar jelly strength...

Table 12 Relationship between Bloom strength of various gelatins held in solution having equivalent jelly strength...

Bloom strength of gelatin (%) Gelatin needed to produce equivalent jelly strength (%) ... 

Size Characteristics of Gelatin (Type B, Bloom Strength 225) Microparticles as Measured by Coulter Counter... 

Calfskin gelatin (60 bloom strength), bovine casein and the amino acids tested (phenylalanine, leucine, tyrosine, tryptophan) were all purchased from Sigma Chemical Company (St. Louis, MO). 

An important specification for gelatin is bloom strength, a quality of the raw material that determines whether or not a capsule can be formed and sealed. As with active ingredient purity, we will want to know this value for each lot of gelatin used in the validation study. 

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. 

An empirical measure of gel rigidity is the measurement of gelatin gel strength, also known as Bloom strength. The procedure is described in the It... 

As with the other coacervate systems examined in this study, the different bloom strength gelatins gave coacervates with gelatin/polyphosphate "tiojtojjgfltgj flfgnM 3beietruilibrium liquid... 

Figure 7. Plots of total solids content versus pH at 55°C for three coacervation systems with constant 4.4 percent gelatin and 0.48 percent polyphosphate content, but varying gelatin bloom strength. Open points total solids content of coacervate closed points total solids content of equilibrium liquid 0,...

The properties of a given batch of gelatin are determined by a number of factors the source of the parent collagen, method of extraction, the pH of the hydrolytic process and its electrolyte content. The properties of most interest to capsule manufacturers are the bloom strength and the viscosity. 

The bloom strength is a standard, but arbitary, test of the rigidity of gel produced by a sample of gelatin. The test measures the force required to depress the surface of a 6.67 percent w/w gel, matured at 10°C for 16-18 h, by a distance of 4 mm using a flat-bottomed plunger... 

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