Gelatin Bloom Strength: Types and Uses

The Bloom strength of gelatin determines how firm or soft a gel will be—an essential factor in food, pharma, and industrial applications. As an experienced gelatin manufacturer and edible gelatin supplier, FNP Gelatin provides high-quality products with Bloom values ranging from 80 to 300. In this guide, you'll learn what Bloom strength means, why it matters, and how to choose the right grade from a trusted gelatin supplier.

What Is Gelatin Bloom Strength and Why Does It Matter

Definition and Origin of Bloom Strength

Gelatin bloom strength is a standardized measure of a gelatin’s gel firmness or strength. Expressed in “Bloom grams,” this number reflects the weight required by a specific plunger to depress the surface of a gelatin gel under standardized test conditions. The higher the Bloom number, the firmer the resulting gel.

The term "Bloom" originates from Oscar T. Bloom, who developed the original test method in the early 20th century. It has since become the global benchmark for evaluating gelatin performance, especially in food, pharmaceutical, and industrial applications.

How Bloom Strength Is Measured (Standard Method Explained)

The Bloom test follows a precise protocol:

1. Sample preparation – Gelatin is dissolved in water at a fixed concentration (commonly 6.67%) and allowed to set at 10°C for 16–18 hours.
    
2. Testing – A standard plunger (usually 0.5 inch in diameter) is pressed into the surface of the gel at a constant speed.
    
3. Measurement – The force (in grams) needed to depress the plunger by 4 mm is recorded as the Bloom value.
    

This method ensures consistency and comparability between batches and suppliers. At FNP Gelatin, we implement ISO-standardized Bloom testing to deliver reliable, reproducible gel strength every time.

Why Bloom Rating Influences Product Performance

The Bloom value directly affects how gelatin behaves in a formulation:

• Texture and mouthfeel in food applications (e.g., firm vs soft gummies)
   
• Capsule integrity and disintegration time in pharmaceuticals
   
• Viscosity and binding strength in industrial products
   

Using the wrong Bloom strength can lead to inconsistent product quality, customer dissatisfaction, or process inefficiencies. This is why understanding and selecting the right Bloom grade is crucial for manufacturers across all sectors.

Bloom Strength Classification: From Low to High

Understanding the classification of Bloom strength is key to selecting the right gelatin for your application. Gelatin typically falls into three categories based on its Bloom value: low, medium, and high. Each type has distinct physical properties and ideal use cases.

Low Bloom (Below 150): Soft, Flexible, Fast Dissolving

Low Bloom gelatin forms soft, elastic gels that dissolve quickly in the mouth or in warm solutions. It’s often used where a smooth, melt-in-the-mouth texture is needed or when fast solubility is preferred.

Typical applications include:

• Marshmallows
   
• Gummy vitamins for children
   
• Soft fillings
   
• Meat emulsions and aspic
   

For food producers seeking gentle gelling properties, low Bloom gelatin is a go-to solution. FNP Gelatin, as a specialized edible gelatin manufacturer, offers customized low Bloom grades with excellent solubility and clarity.

Medium Bloom (150–220): Balanced Texture & Strength

Medium Bloom gelatin delivers a good balance between firmness and flexibility. It’s one of the most widely used categories in both food and pharmaceutical sectors due to its consistent performance.

Common applications include:

• Gummy candies
   
• Yogurt and dairy desserts
   
• Nutritional supplements
   
• Coating agents for tablets
   

FNP Gelatin, as a global gelatin supplier, produces medium Bloom gelatin with excellent batch-to-batch consistency, ensuring predictable results in large-scale production.

High Bloom (220–300): Firm, Elastic, Slow Setting

High Bloom gelatin creates strong, resilient gels that are ideal for applications requiring structural integrity or slow release. It is often used in pharmaceutical products or where a long-lasting gel matrix is needed.

Key uses include:

• Hard gelatin capsules
   
• Softgel shells with extended shelf life
   
• Industrial binding agents
   
• Photographic film and specialty coatings
   

High Bloom types require longer setting times but offer superior mechanical properties. As a professional gelatin manufacturer, FNP Gelatin supports clients needing high-strength gelatin for demanding applications.

Visual Table: Bloom Level vs Properties vs Common Uses

What Affects the Bloom Strength of Gelatin

The Bloom strength of gelatin is not random—it’s the result of multiple controllable factors during the sourcing and manufacturing process. Understanding these variables helps buyers and formulators choose the right gelatin grade for consistent and reliable performance.

Raw Material Type – Porcine, Bovine, Fish Gelatin

The source of gelatin significantly impacts its Bloom strength:

• Porcine skin gelatin typically yields higher Bloom values with faster gelling behavior.
   
• Bovine hide or bone gelatin may result in slightly lower Bloom values but offers better thermal stability.
   
• Fish gelatin generally has lower Bloom strength and different setting characteristics, often preferred for halal, kosher, or marine-based applications.
   

At FNP Gelatin, we offer a full range of raw material sources to support diverse functional and regulatory needs, helping customers tailor the gelatin type to their market demands.

Extraction Process – Type A vs Type B Gelatin

The production method used also plays a critical role:

• Type A gelatin is extracted using an acid treatment process and typically has a higher Bloom value.
   
• Type B gelatin is extracted using an alkaline treatment process, yielding a broader range of Bloom strengths and better stability in some applications.
   

As a professional gelatin manufacturer, FNP Gelatin strictly controls both Type A and Type B processes to meet performance and certification requirements across industries.

Processing Parameters – pH, Temperature, Concentration

Other technical factors that influence Bloom's strength include:

• pH level during extraction and drying
   
• Soaking and extraction time
   
• Temperature control in each production phase
   
• Gelatin concentration during Bloom testing
   

Even slight variations in these parameters can shift the Bloom result. That’s why FNP Gelatin invests in precise quality control systems to deliver consistent Bloom values across batches, essential for large-scale food or pharmaceutical production.

Applications by Bloom Strength Range

Different Bloom strengths of gelatin are formulated to meet the specific performance needs of food and pharmaceutical products. Choosing the correct grade ensures ideal texture, solubility, and processing behavior. Below is a breakdown of common applications by Bloom range.

Food Industry Uses

In the food industry, gelatin is prized for its gelling, stabilizing, and texturizing properties. Bloom strength influences elasticity, melting behavior, and overall mouthfeel.

Typical uses by Bloom level:

• Low Bloom (≤150):
   
  • Marshmallows
     
  • Aspics and cold-cut binding
     
  • Soft fillings and desserts
     
• Medium Bloom (150–220):
   
  • Gummy candies
     
  • Yogurts and dairy-based desserts
     
  • Jellies and fruit spreads
     
• High Bloom (≥220):
   
  • Premium chewy gummies
     
  • Multi-layer gel desserts
     
  • Glazing agents for baked goods
     

As an experienced edible gelatin manufacturer and gelatin supplier, FNP Gelatin offers a full range of food-grade gelatin with reliable clarity, clean flavor, and consistent Bloom value. All products comply with global food regulations and are available with halal and kosher certifications.

Pharmaceutical Applications

In pharmaceuticals, gelatin is used as a safe, natural excipient in capsule shells and coating systems. Bloom strength determines capsule firmness, disintegration time, and stability.

Key pharmaceutical uses include:

• Softgel capsules (150–200 Bloom): Ideal for oil- or liquid-based formulations, with fast release and excellent swallowing comfort
   
• Hard gelatin capsules (200–250 Bloom): Provide strong mechanical structure and controlled release profile
   
• Tablet coatings and microencapsulation systems
   

As a trusted gelatin manufacturer for pharmaceuticals, FNP Gelatin supplies high-purity gelatin that meets international pharmacopeia standards such as USP, EP, and JP. Our technical team also supports clients with formulation guidance and regulatory compliance.

How to Choose the Right Bloom Strength for Your Product

Selecting the right Bloom strength is essential to achieving the desired texture, processability, and end-product quality. Whether you're formulating food or pharmaceutical products, several factors should guide your decision.

Key Factors – Texture, Setting Time, Compatibility

The Bloom strength you choose will impact:

• Texture – Higher Bloom gelatin forms firmer, more elastic gels; lower Bloom yields softer, more delicate textures.
   
• Setting Time – High Bloom gelatin typically sets more slowly but creates a denser matrix. Lower Bloom sets faster.
   
• Solubility and Compatibility – Lower Bloom grades often dissolve faster, which may benefit certain processing methods.
   

FNP Gelatin offers technical support to help manufacturers match Bloom strength to their formulation goals, ensuring consistent product outcomes.

Regulatory & Functional Requirements

When choosing a gelatin grade, it’s also important to consider regulatory and application-specific needs:

• Food vs Pharmaceutical Use – Products intended for pharma must meet pharmacopoeia standards (e.g., USP, EP).
   
• Halal/Kosher Requirements – Certain markets require certified gelatin sources.
   
• Functionality-Specific Needs – For example, chewy candies vs. soft capsules require very different gel strengths and behaviors.
   

FNP Gelatin, as both an edible gelatin supplier and a pharmaceutical gelatin manufacturer, provides fully certified gelatin tailored for global compliance and functional precision.

Custom Formulation Considerations

Some applications may require blending or customization of Bloom strength to meet unique performance demands:

• Combining different Bloom grades to achieve hybrid textures
   
• Adjusting viscosity alongside the Bloom value
   
• Tailoring gel behavior in multi-phase systems (e.g., encapsulated supplements)
   

FNP Gelatin works closely with R&D teams to develop custom Bloom profiles that integrate seamlessly with your formulation process, whether you’re launching a new product or optimizing an existing one.

Bloom Strength vs Other Key Gelatin Properties

While Bloom strength is one of the most important measures of gelatin performance, it doesn’t act alone. Several other properties work together to define how gelatin behaves in different applications. Understanding these relationships helps ensure that your product achieves the desired texture, stability, and sensory appeal.

Bloom Strength vs Viscosity

Though both Bloom strength and viscosity describe gelatin performance, they are not interchangeable:

• Bloom strength refers to the firmness of the gel after it sets.
   
• Viscosity refers to the thickness of the gelatin solution before gelling.
   

Higher Bloom gelatins often have higher viscosity, but this isn't always the case. For example, two gelatins may have the same Bloom rating but significantly different flow characteristics, depending on molecular weight and processing method.

FNP Gelatin provides both Bloom and viscosity specifications for all grades, helping formulators choose the right balance for process efficiency and product texture.

Bloom Strength vs Clarity and Taste

• Clarity: Lower Bloom gelatin often dissolves faster and forms clearer gels, which is beneficial for transparent candies and jellies.
   
• Taste: High-quality gelatin should have a neutral taste and odor. Lower-grade or improperly processed gelatin may introduce off-flavors, especially at higher concentrations.
   

As a premium gelatin manufacturer, FNP Gelatin prioritizes raw material purity and advanced filtration to ensure all food and pharmaceutical gelatin products offer excellent clarity and clean taste, regardless of Bloom grade.

Why Choose FNP Gelatin for Bloom-Specific Solutions

At FNP Gelatin, we understand how important Bloom strength is to your product’s performance, customer satisfaction, and bottom line. That’s why we deliver:

• Consistent Bloom value across batches
   
• Full spectrum of Bloom ranges (80–300) for food and pharmaceutical use
   
• Halal, kosher, ISO, and GMP-certified gelatin
   
• Technical support for R&D and formulation optimization
   
• Global shipping and a stable, scalable bulk supply
   

Whether you're a food brand seeking a trusted edible gelatin manufacturer or a supplement producer needing a compliant gelatin supplier, FNP Gelatin is here to help you match the right Bloom grade to your success.

Final Thoughts

Whether you're developing a new gummy, soft capsule, or yogurt product, Bloom strength is a critical factor in achieving your desired results. It influences everything from texture and solubility to processing time and regulatory compliance.

You can make more informed sourcing and formulation decisions by understanding the full spectrum of Bloom values—from soft and fast-dissolving low Bloom gelatin to firm, elastic high Bloom grades. And achieving consistency and scale becomes much easier with the right gelatin partner.