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Function
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Bloom
|
Type *
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Viscosity
|
Dosage
(in cp)
|
Confectionery
|
Gelatin gums
|
- gelling agent
- texture
- elasticity
|
180-260
|
A/B
|
low-high
|
6 - 10 %
|
Wine gums
(gelatin + starch)
|
- gelling agent
- texture
- elasticity
|
100-180
|
A/B
|
low-medium
|
2 - 6 %
|
Chewable sweets
(fruit chews, toffees)
|
|
100-150
|
A/B
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medium-high
|
0.5 - 3 %
|
Marshmallows
(deposited or extruded)
|
- aeration
- stabilisation
- gelling agent
|
200-260
|
A/B
|
medium-high
|
2 – 5 %
|
Nougat
|
|
100-150
|
A/B
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medium-high
|
0.2 – 1.5 %
|
Liquorice
|
- gelling agent
- texture
- elasticity
|
120-220
|
A/B
|
low-medium
|
3 – 8 %
|
Coating
(chewing gum – dragees)
|
|
120-150
|
A/B
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medium-high
|
0.2 – 1 %
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Dairy and Desserts
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Gelatin Dessert
|
|
180-260
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A/B
|
medium-high
|
1.5 – 3 %
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Yoghurt
|
- prevents syneresis
- texture
- thickening, gelling agent
|
200-250
|
A/B
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medium-high
|
0.2 – 1 %
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Aerated desserts
(mousse types)
|
- stabilisation
- texture
- aeration
|
180-240
|
A/B
|
medium-high
|
0.3 - 2 %
|
Puddings and creams
|
- texture
- thickening / gelling agent
|
200-240
|
A/B
|
medium-high
|
0.2 – 2 %
|
Soft and melted cheese
|
|
180-240
|
A/B
|
medium-high
|
0.1 – 0.3 %
|
Ice Creams
|
|
100-200
|
A/B
|
low-medium
|
0.2 – 1.0 %
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Icings
|
- thickening / gelling agent
|
220-280
|
A/B
|
medium-high
|
0.5 – 1.0 %
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Meat and Fish
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Hams
|
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200-250
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A/B
|
medium
|
Q.S.
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Aspics
|
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150-280
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A/B
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medium-high
|
3.5 – 18 %
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Canned meat
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|
250-280
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A/B
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medium-high
|
1.5 – 3 %
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Corned beef
|
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250-280
|
A/B
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medium-high
|
1.5 – 3%
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Pies (pâtés)
|
|
180-250
|
A/B
|
medium-high
|
1.3 – 3%
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Frozen cooked meat
|
|
200-240
|
B
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medium-high
|
0.5 – 3%
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Low fat spreads
|
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- stabilisation of emulsion
- texture / feeling in the mouth
|
130-280
|
A/B
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high
|
0.3 – 2.0 %
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Wine and Juice fining
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80-120
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A/B
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low-medium
|
5 –15 g/hl
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markets & applications