Gel strength (Bloom value)

DB Lab can measure the gel strength (bloom value) of gelatin according to the European and U.S. Pharmacopoeia.

The gel strength is expressed as the mass in grams necessary to produce the force which, applied to a plunger 12.7 mm in diameter, makes a depression 4 mm deep in a gel having a concentration of 6.67 per cent m/m and has been treated at 10 °C.

Contact

For more information about gel strength, contact:

Karina A. Barington

Karina A. Barington

Quality assurance and chemical analyses

MSc in chemical engineering

kab@dblab.dk