Jelly Bloom Dosage

Jelly Bloom, or Bloom degree, is the standard unit of measurement used to evaluate the gelling strength of gelatin. It reflects the firmness of the gel obtained from a standardized gelatin solution, and is an essential quality criterion in many industrial sectors: food (confectionery, dairy desserts, pastries), nutraceuticals (capsules, gummies), cosmetics (gel masks) and pharmaceuticals (soft capsules).

The dosage of Jelly Bloom allows you to:

• Characterize the texture and viscosity of gelatin according to its concentration.
• Select a gelatin quality suited to the technical requirements of the formulations.
• Check compliance with supplier specifications or sector standards (GMIA, ISO 9665, Pharmacopoeias).
• Ensure stability and reproducibility of gelling performance in finished products.

Principle of the dosage method

Bloom measurement is performed by forming a gel under specific conditions (10% gelatin in water, 17–18 hours at 10°C), then applying a vertical force via a standardized cylindrical probe (Bloom gelometer). The force (in grams) required to push the probe 4 mm into the gel is the Bloom value.

The higher the Bloom level, the firmer, more stable, and more viscous the gelatin structure. Conversely, a low Bloom level indicates a soft texture and reduced gelling capacity.

Examples of beaches:

• 50 to 80 Bloom: low quality gelatin (animal feed, specialized nutrition)
• 150 to 220 Bloom: food standard (confectionery, dairy products)
• 250 to 300 Bloom: pharmaceutical or nutraceutical use (capsules, gel matrices)

Associated analytical techniques

In addition to traditional mechanical measurement, complementary methods can be used to characterize the purity and chemical properties of gelatin:

• UV-Vis spectrophotometry: nitrogen determination, detection of hydrolyzed proteins
• HPLC: identification of specific amino acids, degradation control
• Rheological measurements: study of viscoelastic behavior as a function of temperature or concentration

Affected matrices

• Raw or powdered gelatin
• Dietary supplements (capsules, gummies, chewable tablets)
• Jellied food products (desserts, sauces, jellies)
• Cosmetics (masks, hydrogel treatments)
• Functional texturizers for technical applications

Why have your gelatin analyzed with YesWeLab?

YesWeLab gives you access to a network of laboratories specialized in rheology and functional analysis of biopolymers, certified ISO 17025 or accredited according to international standards. Whether you are developing a new product, conducting rigorous quality control, or validating regulatory compliance, we help you choose the most appropriate analytical method.

Thanks to our intuitive digital platform, you can submit your samples, track the progress of your analyses and interact with our scientific experts at every stage.

Recommended internal links

To complete your analytical approach around gelatin or the functional properties of your products, also consult:

• Analysis of texture and cohesion of powders : useful for solid or gellable formulations.
• Solubility analysis : optimization of dispersion and solution properties.
• Dosage of hydrolyzed collagen : another biomolecule of functional and nutritional interest.

Need personalized support for your Jelly Bloom dosage?
Contact our scientific team today or submit your request directly online via our YesWeLab platform.