Understanding Bloom Strength and Grade Selection
Bloom strength is the measurement that tells manufacturers how firm a gelatin gel will be. It is tested by measuring the force, in grams, needed to depress a standard plunger into a gel sample under controlled conditions.
Our gelatin is available across a 60 to 300 Bloom range, covering everything from soft, delicate textures used in marshmallows to firm, snap-resistant gels used in gummy vitamins and capsules.
Lower Bloom grades, typically 60 to 120, are chosen for soft confectionery and dairy applications where a gentle melt-in-the-mouth texture is the goal.
Mid-range grades between 150 and 220 Bloom are the most common choice across the food and nutraceutical industry, offering a balance of firmness and clarity suited to gummies and coated tablets.
High Bloom grades above 250 are reserved for capsule shells and specialty applications that need maximum gel strength and fast, clean setting at lower usage rates.
Viscosity is the second number formulators watch closely, typically ranging from 20 to 75 millipascal-seconds for our food-grade gelatin, since it governs how a solution flows and coats during processing.
Gel setting time also varies by grade: higher Bloom gelatin can set in under 30 minutes at refrigeration temperature, while softer grades may need closer to an hour to reach full firmness.
Choosing the right grade comes down to matching Bloom strength, viscosity and mesh size to the specific process conditions of each formulation, which is why our technical team reviews every new application before shipment.