FAQs

Critical Characteristic Parameters of Gelatin

Selecting the right gelatin goes beyond just the source; it requires precise control over four core physical parameters. These specifications dictate everything from texture and mouthfeel to production efficiency.

5.1 Bloom Strength (Gel Strength)

The primary indicator of texture and elasticity.

• Definition: Measures the rigidity of a gel. Higher Bloom = firmer texture.

• Test Standard: 6.67% solution, held at 10°C for 16–18 hours, measured via Bloom gelometer.

• Gummy Recommendation: 200–240 Bloom

  • Below Range:Results in a soft, mushy product lacking chewiness.

  • Above Range:Produces an overly hard product that dissolves poorly in the mouth.

5.2 Viscosity

Indicator of molecular chain length and flow behavior.

• Definition: Reflects the ease of mixing and pumping. Measured in mPa·s.

• Test Standard: Rotational viscometer at 60°C (typically 6.67% concentration).

• Gummy Recommendation: 2.5–4.5 mPa·s

  • Below Range:Leads to weak gel structure and thin mouthfeel.

  • Above Range:Causes dissolution difficulties and poor mixing uniformity.

5.3 Gel Setting Temperature

Critical for production line speed and demolding.

• Definition: The temperature threshold at which the sol transforms into a gel.

• Typical Range:

  • Type A (Acid): 22–25°C

  • Type B (Alkali): 28–32°C

• Process Impact:

  • Too Low:Slows down production cycles and increases the risk of dewetting.

  • Too High:Can cause premature gelling in pipes or molds, disrupting filling operations.

5.4 Melting Point (Dissolution Temperature)

Key to sensory experience and heat stability.

• Definition: The temperature at which the gel melts back into a sol.

• Typical Range:

  • Type A (Acid): 30–35°C

  • Type B (Alkali): 35–40°C

• Process Impact:

  • Too Low:Poor heat resistance; product may soften or deform in tropical climates.

  • Too High:Creates a "plastic-like" sensation in the mouth, failing to melt properly ("chewy but not dissolving").

5.5 Isoelectric Point (pI)

Determines solubility and clarity under different pH conditions.

• Definition: The pH at which the net electrical charge of the gelatin molecule is zero.

• Typical Values:

  • Type A (Acid): pI 8.0–9.0

  • Type B (Alkali): pI 4.7–5.2

• Process Significance: At the pI, gelatin exhibits minimum solubility and maximum turbidity. Formulators must avoid the pI during acid addition to prevent precipitation or cloudiness.
  
  

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