Introduction of bloom gelatin

Introduction of bloom gelatin

Bloom is a test to measure the strength of a gel or gelatin.

The number of grams is called the Bloom value, and most gelatins are between 30 and 300 g Bloom.

The higher a Bloom value, the higher the melting and gelling points of a gel, and the shorter its gelling times.

This method is most often used on soft gels.

Bloom gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the aggregation of milk, soy milk and other proteins due to gastric acid, thereby facilitating food digestion.

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Gelatin & Collagen Collagen peptides are widely used in nutrition bar, sport drinks, solid drinks, functional food, collagen tablets, Cosmetics,etc.


Food grade & Pharmaceutical grade & Feed grade Gelatin and collagen can mouth feel improvement, protein enhancement, water retention, etc.

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Foodmate Co., Ltd. is an expert on manufacturing gelatin and collagen with an R&D team of over 8 years of experience. It is a 100% owned subsidiary manufacturing plant of Foodchem Group, the TOP 3 Suppliers & Manufacturer of food ingredients in China. The manufacturing base covers an area of about 6600㎡, whose production capacity reaches 3000 tons/year. Both pharmaceutical and food-grade gelatin are exported regularly to over 52 countries, which are fully certificated on HALAL, ISO 22000, ISO 14001, ISO 9001, and FDA.

We commit to world-class quality, safety, efficiency and invonation to sustain the constant growth of our strategic partners as well as Foodmate business.

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Characteristics of bloom gelatin

It has the physical characteristics of high viscosity, high freezing power and easy freezing. The appearance is light yellow to yellow fine particles, which should be kept dry, clean, uniform and free of inclusions. It should pass through a standard sieve with a hole diameter of 4mm.
Edible gelatin is the corner material of the skins of pigs, cows, mules and horses. (Except for other animal skins), juice is formed by removing impurities, disinfection, and steaming, and then dehydrated and manufactured to form rubber strips, films, and granular materials ( Generally used powder and granular glue). This product contains 18 kinds of amino acids and 90% collagen, rich in health and beauty effects, and has excellent colloidal protection, surface activity, viscosity, film-forming, suspension, buffering, infiltration, stability and water Easily soluble.
The composition and properties of gelatin. The protein that composes gelatin contains 18 kinds of amino acids, 7 of which are necessary for the human body. Except for water and inorganic salts below 16%, the protein content of gelatin accounts for more than 82%, which is an ideal protein source. The finished product of gelatin is colorless or light yellow transparent flakes or particles. Gelatin is insoluble in cold water, but can slowly swell and soften by absorbing water. Gelatin can absorb 5-10 times its weight in water. According to different sources, the physical properties of gelatin are also quite different. Among them, pigskin gelatin has better properties, high transparency and strong plasticity.

Characteristics of bloom gelatin

What is bloom gelatin?

Bloom gelatin has no fixed structure and relative molecular weight. It is partially degraded by collagen in animal skin, bone, muscle membrane, muscle charm and other connective tissues to become white or light yellow, translucent, slightly shiny flakes or powders; it is one A colorless, odorless, non-volatile, transparent and hard amorphous substance, soluble in hot water, insoluble in cold water, but can slowly absorb water to swell and soften. Gelatin can absorb 5-10 times the weight of water.
The main composition of gelatin is a mixture of polypeptide molecules with the same amino acid composition and a wide molecular weight distribution. The molecular weight is generally tens of thousands to hundreds of thousands. Gelatin is both acidic and alkaline. It is an amphoteric substance. The micelle of gelatin is charged. Under the action of an electric field, it will move to one of the two poles. The molecular structure of gelatin has a large number of hydroxyl groups, in addition to many carboxyl groups and amino groups, which makes gelatin extremely hydrophilic. Gelatin is insoluble in organic solvents, insoluble in cold water, and swells to 5-10 times of itself in cold water. It is easily soluble in warm water and forms a gel on cooling. Its melting point is between 24-28°C, and its solubility is different from the solidification temperature. It is small and easily deteriorated due to the influence of moisture, temperature and humidity. Gelatin contains 18 kinds of amino acids required by the human body, such as lactine, glycine, proline and hydroxyproline.

What is bloom gelatin?

The use range of edible gelatin

Edible gelatin (Gelatin) is a hydrolysate of collagen. It is a fat-free, high-protein, and cholesterol-free. It is a natural nutritious food thickener. After eating, it will not make people fat, nor will it cause a decrease in physical strength. Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the aggregation of milk, soy milk and other proteins caused by gastric acid, thereby facilitating food digestion.
Edible gelatin is white or light yellow-brown, translucent, slightly shiny crispy flakes or powder, almost odorless and tasteless. Insoluble in cold water, but can absorb 5 times the amount of cold water to expand and soften. It is soluble in hot water and forms a gel after cooling. Soluble in aqueous solutions of polyhydric alcohols such as acetic acid, glycerin, and propylene glycol. It is insoluble in ethanol, ether, chloroform and most other non-polar organic solvents.
Edible gelatin is widely used as a thickening agent in the food industry to add jelly, food coloring, high-grade soft candy, ice cream, dry vinegar, yogurt, frozen food, etc.

The use range of edible gelatin
User Reviews

What users say about FOODMATE

Fish film is very easy to use. I have bought it many times and the quality is very good. It is used to make mousse cake, jelly, and cheese sticks. They are all good and easy to use.


The method of use is simple and convenient, soaking in cold water is soft, and it is melted by heating in water. Used to make mousse cakes, it was successful the first time.


Take out each piece of the same color and size, crystal clear, look carefully without any impurities, the quality is very good.


The quality is very good, the fishy smell is not too heavy to be acceptable, the desserts made are also very good, and the Q is delicious.


I bought the coconut milk recipe, very successful, convenient and convenient!


It is very simple to use, open the package, take the film, tear it into pieces, put it in a container, soak it in 30 ml of pure water, and then heat it in a water bath to let the film dissolve.


There is a sealing strip on the packaging bag, which can be sealed each time after taking it, which is convenient for storage and basically has no fishy smell.

Frequently Asked Question

Do you have any question?

To bloom powdered gelatin, simply place a small amount of cold water in a shallow bowl. Sprinkle the gelatin evenly over the top of the water. It will begin to absorb the water and swell in size. Let the mixture stand for 5 minutes before proceeding with the recipe.

The difference is setting power the higher the bloom rate the stronger the gelatin. So if you needed to use gelatin to make something quite firm, you could use more gelatin sheets of the lower bloom rate or less sheets of platinum.

Gelatin is graded by “bloom', which is a measure of the stiffness and strength of the gelatin. (Developed by a Mr. Bloom.) Knox gelatin is 225 bloom, sheet gelatin (gold) is 200 bloom.

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