Gel Strength Test (Bloom Test)

Gel Strength Test (Bloom Test)

Gel strength is generally called bloom. It is defined as the force, expressed in grams, required to press the surface of the gelatin gel by 4 mm with a standard 0.5" diameter cylinder probe.

Although determining gel strength is generally a preferred analysis in the food industry, it is also common in the production of pharmaceutical, medical and cosmetic products. It is important for determining gel properties such as elasticity and breaking strength in substances such as pectin, gelatin and agar.  

In Gel Strength Test, maximum force (Fmax) is measured in grams. For example, if the force obtained is 50 g, the Bloom degree is determined as 50. With the Bloom test, the gel strength It is necessary to monitor the effects of quality, concentration and processing methods.