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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Why Choose FOODMATE?

Products

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

Application

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

Certified Quality

HALAL & ISO & SGS Professional gelatin and collagen products. HALAL, ISO 22000, ISO 14001, and ISO 9001. certified

Foodmate Gelatin

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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The role of bloom gelatin

bloom gelatin does not contain cholesterol and contains fat-free protein. It is a natural nutritious food additive. Eating bloom gelatin will not cause obesity and will not affect the body's physical strength. bloom gelatin is a protective colloid with an emulsifying effect. It can inhibit the aggregation of milk, soy milk and other proteins into the stomach due to the action of gastric acid, and help the digestion of food. bloom gelatin can also increase toughness, improve the strength of instant noodles, dried noodles and other foods, increase the dry mouth of foods, and improve the quality of foods.

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.

Lili

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.

Bibao

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

Sunny

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.

Keven

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

Hairun

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.

Jask

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.

Leon
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.

Our updates and blog posts

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{keyword} | Bloom Gelatin is a product of partial hydrolysis of collagen, which is a kind of macromolecular hydrocolloid. According to its properties and uses, Bloom Gelatin can be divided into photographic Bloom Gelatin, edible Bloom Gelatin and industrial Bloom Gelatin

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{keyword} | Bloom Gelatin is a product of partial hydrolysis of collagen, which is a kind of macromolecular hydrocolloid. According to its properties and uses, Bloom Gelatin can be divided into photographic Bloom Gelatin, edible Bloom Gelatin and industrial Bloom Gelatin

bloom-gelatin | The composition and function of Bloom Gelatin What is the status quo of the development of the gelatin market?

{keyword} | Bloom Gelatin is a product of partial hydrolysis of collagen, which is a kind of macromolecular hydrocolloid. According to its properties and uses, Bloom Gelatin can be divided into photographic Bloom Gelatin, edible Bloom Gelatin and industrial Bloom Gelatin

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