Test Method for Gel Strength

Test Method for Gel Strength

Gelatin is a protein extracted from connective tissues such as animal skin, bones and tendons. Its main component is a partial hydrolyzate of collagen. At room temperature, it is colorless to pale yellow, translucent flakes or powder, with good gelling properties, hydrophilicity and biocompatibility.

As an important natural polymer material, it is widely used in food, medicine, cosmetics, industry and other fields. According to different applications, gelatin can be classified into edible gelatin, pharmaceutical gelatin, industrial gelatin and photographic gelatin.

Experimental Purpose

The main purpose of determining gelatin strength is to quantify the gelling ability of gelatin and ensure its texture, stability and safety meet standard requirements in food, pharmaceutical and other applications.

By accurately measuring the gel strength (Bloom value), this experiment provides a scientific basis for product quality control, production process optimization and regulatory compliance:

1.Evaluate product performanceThe Bloom value directly reflects the hardness and elasticity of gelatin, which determines its actual performance in products such as jellies, gummy candies and capsule shells. For example, high-Bloom gelatin is suitable for hard pharmaceutical capsules, while low-Bloom gelatin is ideal for soft-textured desserts.

2.Ensure quality consistencyThrough standardized testing, manufacturers can select qualified raw materials, avoid problems such as collapse, syneresis or disintegration failure caused by batch differences, and improve product stability and market competitiveness.

Experimental Apparatus

Sample: Gelatin

Instrument: Model ST-16C Gel Strength Tester, compliant with QB/T 2354

Experimental Procedures

• Instrument preparationTurn on the gel strength tester in advance. Set the probe descending speed to 0.5 mm/s and the pressing depth to 4 mm. Let the instrument stabilize before use.
• Sample placementQuickly take the gel bottle from the constant temperature water bath, dry the water droplets on the outer wall, remove the rubber stopper, and place the bottle on the test platform of the gel strength tester. Ensure the center of the bottle is aligned directly below the probe.
• Start measurementStart the tester. The probe descends at the set speed. When the probe is pressed 4 mm below the gel surface, record the force value displayed by the instrument (Bloom g).
• Parallel testPerform the measurement on another sample following the same steps. Take the average of the two results as the final test result.

Experimental Results and Analysis

Sample A is Type A skin gelatin, Grade 200.The standard requires gel strength ≥ 200 g Bloom.The measured average value is 206.5 g Bloom, which meets the standard requirement.

The difference between the two parallel samples is 3 g Bloom ≤ 10 g Bloom, so the result is valid.