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Bloom Value in Gelatin: Quality Standards from Gastronomy to Pharmacy

Bloom” is the most critical term in the gelatin industry, determining the quality of everything from pastry recipes to pharmaceutical capsules. So, does this value just stand for firmness, or does it actually determine the very outcome of your final product?

What is Bloom Value?

Bloom value is an international unit that measures the gel strength of gelatin. It represents the force (in grams) required to depress the surface of a standard gelatin solution to a specific depth. As the Bloom value increases, the gelling speed, clarity, and structural resistance also increases.

Different Bloom Values and Their Applications

The balance of flexibility and firmness offered by gelatin is categorized into three main groups based on the intended use:

1. Low and Medium Bloom (50 – 200): Flexibility and Soft Textures

This range is the key to both melt-in-the-mouth flavors and delicate pharmaceutical capsules.

  • Pastry: Provides ideal elasticity for making mousses, milk-based desserts, panna cotta, and marshmallows.
  • Soft Capsule (Softgel) Production: Indispensable for the manufacturing of softgels used in pharmaceuticals and vitamin supplements. This Bloom range provides the necessary elasticity to protect the contents without cracking and ensures rapid dissolution in the body.

2. High Bloom (220 – 300): Maximum Resistance and Clarity

High Bloom values come into play when a strong structure and a crystal-clear appearance are desired.

  • Food Applications: Used in mirror glazes, gummy candies, and jellies. High Bloom allows you to build a stronger structure with less gelatin, thereby preserving the original taste of the product.
  • Hard Capsule Production: High Bloom gelatins are preferred for the manufacturing of the two-piece hard capsules found in pharmacies . bu gelatins ensure the capsules are resistant to physical impact, maintain their shape, and possess a moisture-resistant, rigid structure.

Why Should You Choose the Right Bloom Value?

Using gelatin with the correct gel strength affects not only the texture but also the cost:

  • Cost Efficiency: By using high Bloom value raw materials, you can achieve stronger results with less product.
  • Clarity and Odor: Generally, as the Bloom value increases, the purity of the gelatin improves, and the effects on odor and color are minimized.
  • Standardization: In sensitive fields like the pharmaceutical industry, using the same Bloom value in every production cycle is critical for product safety.

Maya Gelatin: Tailored Solutions for Sectoral Needs

At Maya Gelatin, we understand the vastly different sensitivities of the food and pharmaceutical sectors. With our raw materials rigorously tested in laboratory environments, we provide the consistent Bloom values required to produce smooth textures in pastry and high-standard hard and soft capsules in the pharmaceutical industry.