Gelatin 250 Bloom
What is Gelatin 250 Bloom?
Gelatin 250 Bloom, or เจลาติน 250 บูม in Thai, is a high-grade food additive derived mainly from animal collagen. The "250 Bloom" refers to its gel strength, which is considered high and ideal for firm-textured products. Bloom strength is a standard measurement of gelatin's ability to form a gel — the higher the number, the stronger the gel.
Scientific Information:
CAS Number: 9000-70-8
E Number: E441
Appearance and Sources
Gelatin 250 Bloom is typically a pale yellow to light amber powder or granules with no smell or taste. It dissolves in hot water and forms a gel upon cooling.
Sources:
- Bovine (cow skin or bones)
- Porcine (pig skin)
- Fish (marine gelatin – less common)
The most commonly used gelatin in food-grade applications comes from bovine or porcine sources.
Uses of Gelatin 250 Bloom
Gelatin 250 Bloom is widely used in various industries for its excellent gelling, thickening, stabilizing, and emulsifying properties.
Food Applications:
- Gummy candies
- Marshmallows
- Yogurt and dairy desserts
- Jellies and jams
- Aspics and meat glazes
- Capsule coatings in supplements
Suggested Usage Volume in Food:
The concentration typically ranges from 0.5% to 3%, depending on the desired firmness and application. For firm gummies or gel snacks, around 2.5% to 3% is recommended.
Benefits of Gelatin 250 Bloom
- Supports Joint Health – Collagen in gelatin may help reduce joint pain and inflammation.
- Improves Skin Elasticity – Promotes healthier and more youthful-looking skin.
- Aids Digestion – Supports gut health and protects the intestinal lining.
- Strengthens Hair and Nails – Provides amino acids needed for keratin production.
- Boosts Protein Intake – A rich source of glycine and proline, essential amino acids.
- Improves Sleep Quality – Glycine in gelatin may promote better sleep.
References:
[1] https://en.wikipedia.org/wiki/Gelatin
[2] https://pubchem.ncbi.nlm.nih.gov/compound/Gelatin
[3] https://foodadditives.net/thickeners/gelatin/