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39:. The test was originally developed and patented in 1925 by Oscar T. Bloom. The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. 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
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Various gelatins are categorized as "low Bloom", "medium Bloom", or "high Bloom", but there are not universally defined specific values for these subranges. Gelatin is a
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51:("softgels"). To perform the Bloom test on gelatin, a 6.67% gelatin solution is kept for 17–18 hours at 10 °C prior to being tested.
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Phillips, Glyn O.; Williams, Peter A. (2000). "6.3.1. Bloom strength—standard method for characterizing gel strength".
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chains of varying length. The longer the chain, the higher the Bloom number:
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Characterization and correlation analysis of pharmaceutical gelatin
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316:(Thesis). Digital Commons @ University of South Florida.
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Schrieber, Reinhard; Gareis, Herbert (27 June 2007).
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31:is a test used to measure the strength of a
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47:times. This method is most often used on
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16:Test to measure strength of a gel
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74:Bloom number (Bloom strength)
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345:Handbook of Hydrocolloids
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196:. Wiley.
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
