Bloom (test)

Bloom value (also Bloom grams or Bloom) describes in food technology, the gel strength or gel strength of gelatin. The index is the weight in grams that is required for one stamp from 0.5 inch diameter, the surface of a 6.67 % gelatin / water mixture deformed four millimeters deep, without tearing it. The experiment is standardized at exactly 10 ° C instead of a previous aging of gelatin of 17 hours.

In general, the Bloom value between 50 and 300 is higher the Bloom value, the higher the gel strength of the gelatin. An acid -treated gelatin with high gel strength has about 300 Bloom.

Named the value after the Americans Oscar T. Bloom, who in the first half of the 20th century, the method and apparatus required, the Bloomgelometer so-called ( " Machine for Testing Jelly Strength of Glues, Gelatines, and the Like. " Patent No. 1,540,979 of 1925), developed.