Bloom value

Bloom value (also Bloomgram, Bloom or Bloom number ) describes the gel strength or gelling power of gelatine in food technology and pharmaceutical technology . The key figure is the mass in grams that is required for a 0.5 inch diameter punch to deform the surface of a 6.67% gelatine / water mixture four millimeters deep without tearing it. The test takes place standardized at 10 ° C with a previous aging of the gelatin of 17 hours.

In general, the Bloom value is between 50 and 300. The higher the Bloom value, the higher the gelatin’s gelling power. An acid-digested gelatin with high gel strength has about 300 blooms. According to the European Pharmacopoeia, the Bloom value must not deviate by more than 20% from the declared value.

The value was named after the American Oscar T. Bloom , who in the first half of the 20th century patented the process and the required apparatus, the so-called Bloomgelometer ("Machine for Testing Jelly Strength of Glues, Gelatines, and the Like." No. 1,540,979 from 1925).

Web links

• Description of the test procedure on sizes.com with illustration of the apparatus (English)

Individual evidence

1. ^ Siegfried Ebel, Herrmann J. Roth (Ed.): Lexicon of Pharmacy. Thieme, Stuttgart 1987, ISBN 3-13-672201-9 , p. 278.
2. ↑ Important key figures for gelatine on parmentier.de
3. ↑ European Pharmacopoeia 8th Edition | EDQM - European Directorate for the Quality of Medicines. In: www.edqm.eu. Retrieved December 24, 2016 .