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Gelatin and gel fixtures

Gelatine and gel fixturesFood Technology Corporation’s TMS texture analyzers conform directly to ISO 9665 and BS757:1975 or AOAC 23.007 recommendations for gelatin Bloom strength measurement. The FTC product range includes all equipment for the preparation, calibration and analysis of gel samples whether for Bloom strength or other industry procedures. High-level processing power of the TMS Lab Pro software makes detailed analysis of a wide range of other gelled ingredients and products possible.

FTC offers five cylindrical gel Bloom probes which conform to these industry test standards, plus a stainless steel Kobe test probe for agar gel strength measurement.

We also provide a general range of probes in the form of cylinders, ball or spherical tipped and blades. These accessories can be used to correlate to unique, in-house, sensory, textural or mechanical characteristics of products with gel and hydrocolloid content.

 

Typical products tested Texture characteristics
  • Agar
  • Alginates
  • Carrageenan
  • Gelatin (gelatine)
  • Mixed Polysaccharides
  • Pectin
  • Starch Gels
  • Surimi
  • Tara Gum
  • Xanthan Gum
  • Adhesiveness
  • Bloom Strength
  • Break
  • Deformation
  • Elastic Modulus
  • Hardness
  • Rigidity
  • Rupture Point
  • Stress Relaxation
  • Yield Point

 

Contents and summary

Bloom Sample Bottles (432-053)Bloom Sample Bottles

These bottles conform to ISO 9665, GME, AOAC 1985 and BS757 gelatin test standards. They are ideal not only for gel Bloom testing, but also testing food products requiring a container, such as pastes and viscous liquids. These bottles are available as a set of 10. Should ideally be used in conjunction with the TMS standard fixture table (432-243).

 

Bloom Sample Bottle StoppersBloom Sample Bottle Stoppers (432-054)

These stoppers are used in conjunction with the Bloom sample bottles in order to maintain consistent, untainted samples within the bottles and conform to exactly the same standards. Available as a pack of 10.