Is all gelatin the same?

No. Gelatin is tested and “Graded” according to strength. The Grade is based on the “Bloom” test and the higher the Bloom number the higher the gel set. Gelatin is usually priced according to the gelling ability; consequently the higher the bloom, the higher the price.

Gelatin can also be classified according to its ability to meet various standards. Gelatin that meets certain standards may be categorized as Food grade, U.S.P National Formulary U.S.P./N.F. and Technical, etc.

What is “Bloom”? 

The measurement of force, in grams, required to depress a standard plunger 4mm into the surface of a 6.67% gelatin sample at 10oC (50oF) The firmer the set of gelatin, the higher the bloom strength.

Gelatin consists of?

Approximately 86% protein, 12% moisture & 2% ash.

The difference between Gelatin & Hydrolyzed Gelatin? 

Hydrolyzed Gelatin does not gel. (Hydrolyzed gelatin has had its gelling function enzymatically removed.)

Melting point? 

Temperature at which gelatin initially melts into a liquid solution. Moisture Percentage of water driven off from gelatin after heating the gelatin to 105oC for 17 hours.

Residue on Ignition? 

Percentage of residue after reducing the gelatin to an ash at 550oC.

Setting point? 

Temperature at which gelatin initially forms a gel.