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firmness, bloom strength

Gel Strength (bloom)

The TA.XTPlus family of texture analyzers is the most popular instrument worldwide among major manufacturers and users of gelatin. Virtually the entire membership of the Gelatin Manufacturers Institute of America (GMIA) has standardized its gel testing on the 5 kilo load cell model (which has a sensitivity of 0.1 gram). This study briefly summarizes the standard GMIA method of measuring gel strength. Precise measurement of gel firmness is critical because gelatins are sold on the basis of their gel strength, and the proper formulation and processing of gelatin-based products cannot occur without knowledge of the Bloom value.