Gelatin is not a “one-size-fits-all” product – and we like it that way. Nitta Gelatin, partnered with Vyse Gelatin, offers many different types of gelatin to meet specific customer needs. Gelatin is tested and “graded” according to gel strength. This grade is based on the “Bloom,” with higher Bloom correlating to a stronger gel-forming ability. Bloom is determined by the measurement of force, in grams, required to depress a standard plunger 4mm into the surface of a 6.67% gelatin sample at 10ºC (50ºF). The firmer the set of gelatin, the higher the Bloom strength. Keep in mind that Bloom grade is not a quality or safety attribute, but rather a physical property (gel-strength) indication.
In addition to Bloom options, we also offer a wide variety of product sources (bovine, porcine, or fish ), regulatory certifications (Kosher, Halal, etc.), mesh sizes (4 to 40), and country-of-origin specifications. Gelatin can also be classified according to its ability to meet recognized industry standards, such as Food Grade, U.S.P National Formulary U.S.P./N.F. and Technical, depending on the application.