Qualifying a new gelatin source when the Bloom values match

Trial design and interpretation

Confirm animal source, production lot and customer documents, then compare gel strength at the same concentration and conditioning. Similar results establish agreement for that test only. Check source approval and destination-market documentation for each lot.

Recording Gel strength

Gel strength: use the agreed method. GELITA’s published example measures a 6.67% gel after conditioning for 17 h at 10 °C. Agree the grade range separately at sample approval. Viscosity under specified conditions: use the agreed method. Fix solution concentration, temperature, hydration time, instrument and rotational speed.

Do we still need to check origin after sample approval?

Specify species and manufacturing site where required. Check each lot declaration and review change notifications. Gummy confectionery: Compare texture after equal concentration and conditioning. Verify origin documents accepted by the customer.

What to record

• Animal source
• Lot and documentation
• Gel strength test conditions
• Target market

Technical references

• ENVO product listing · Name and catalogue reference ↗
• GELITA: conditions for measuring edible gelatin Bloom strength ↗

Products and processes