Screen the starting range
| Need | Starting range | Also define | Validate |
|---|---|---|---|
| Tender or flexible gel | 160–200 Bloom | Dosage, melting profile, clarity | Texture through target shelf life |
| General confectionery or food gel | 200–240 Bloom | Viscosity, acid exposure, set time | Depositing and demoulding window |
| Firm gel or stronger film | 240–270 Bloom | Use level, elasticity, process viscosity | Sensory and equipment handling |
| Specialised high strength | 270–300 Bloom | Supplier capability and full specification | Scale-up at process limits |
| Foam stabilisation | Often 200–260 Bloom | Viscosity, whip density, setting timing | Drainage and collapse |
| Capsule or film system | Application-specific | Viscosity, film properties, dissolution, microbiology | Machine and fill compatibility |
Four decisions before you request a sample
- Which function is critical: strength, elasticity, film, foam, binding or clarification?
- What is the measurable success target and approved reference?
- Which process conditions can damage or limit gelatin performance?
- Which non-Bloom parameters must remain within a narrow window?
Record enough detail to make the trial reusable
- Supplier, grade, lot and Certificate of Analysis reference.
- Hydration ratio, time, temperature and addition sequence.
- Formulation pH, solids and thermal history.
- Texture or performance result at defined time and temperature.
- Processing observations, defects and comparison with the control.