Gelatin Powder (220 Bloom) 250g

Edible gelatin is a natural foodstuff. The raw materials used in its manufacture are skin taken from slaughtered animals that have been approved for human consumption. The collagen contained in these raw materials is the actual starting material used for the manufacture of gelatine. This gelatin is Type B, with isoionic point of 4.8 to 5.2, and is the result of an alkaline pretreatment of the collagen. Native collagen is a scleroprotein based on a polypeptide chain comprising approximately 1,050 amino acids. Three of these chains form a triple helix.

How does mesh size effect processing?
In principle, low concentrated gelatine solutions can be prepared using all particle sizes. However, for highly concentrated solutions, coarse particles should be used; these tend not to aggregate and produce fewer air bubbles when being processed. It must be taken into account, however, that such coarse particles take up water more slowly so that they swell more slowly and are slower to form solutions.

Gelling power
The Gelling Power is determined by the Bloom Value and the Concentration of the Gelatine. The most important property of gelatin is its ability to form gels in a thermoreversible way. This is not only of technological but also of economic importance and is hence an important quality characteristic of gelatine. The gelling power is determined by the bloom value, the measurement of the firmness of a standard gel under precisely determined conditions. The bloom value of commercially available edible gelatines is between 80 and 280 bloom. Gel firmness is a function of the bloom value and the concentration of the gelatine employed.

For most applications, high-bloom gelatines are favored due to:
• Their higher melting and solidification points
• More rapid solidification and setting times in the final product
• Lower amount needed
• Lighter color
• Better odor and taste

These advantages can be utilized to varying degrees depending on the factors that arise in the course of handling the gelatine:
• Concentration of the gelatine solution
• Temperature
• Gelling time and gelling temperature
• Thermal pre-treatment and duration of treatment
• pH of the solution
• Salt content

For the quality of the final product, it is not only important to select the right type of gelatine but also to take the above factors into account.

Recommended Gelatin use level and bloom strength in food applications
 

A typical gelatin dessert formula using this beef skin 220 bloom would be:
Sucrose 88.8%
Gelatin (220 Bloom) 10%
Sodium Citrate 1.2%
Salt Optional
Flavor As needed
Color As needed


How does this gelatin compare to leaf gelatin?
Powdered gelatin is used mainly by large manufacturers or medium sized users making the next step. The same company, Gelita, who makes this powder also makes the gelatin leaves we sell.
This is how it works one leaf of any type of gelatin will gel the exact same quantity of liquid as any other type of leaf (gold, titanium) to exactly the same degree. The reason why this works is the weight of the gelatin contained in the sheet.

An rough guide for gelatin leaf to powder conversion:
Platinum (250 bloom)
Gold (200 bloom)
Silver (160 bloom)
Bronze (125 bloom)
Titanium (100 bloom)