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Bloom is a test used to measure the strength of a gel, most commonly gelatin.The test was originally developed and patented in 1925 by Oscar T. Bloom. [1] The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. [2]
It is defined by the force in grams required to press a 12.5 mm (0.49 in) diameter plunger 4 mm (0.16 in) into 112 g (4.0 oz) of a standard 6.67% w/v gelatin gel at 10 °C (50 °F). The bloom strength of a gel is useful to know when determining the possibility of substituting a gelatin of one bloom strength for a gelatin of another.
Commercial gelatin will have a gel strength of around 90 to 300 grams Bloom using the Bloom test of gel strength. [6] Gelatin's strength (but not viscosity) declines if it is subjected to temperatures above 100 °C (212 °F), or if it is held at temperatures near 100 °C for an extended period of time. [7] [8]
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
A serving of candy corn has about 22 grams of sugar. The American Heart Association recommends no more than 36 grams of sugar for men and 25 grams of sugar for women per day.
Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating in China. It is commonly consumed in East Asia and Southeast Asia . It is created by using Chinese mesona (a member of the mint family ) and has a mild, slightly bitter taste.
A similar process of cell separation caused by the breakdown of pectin occurs in the abscission zone of the petioles of deciduous plants at leaf fall. [citation needed] Pectin is a natural part of the human diet, but does not contribute significantly to nutrition. The daily intake of pectin from fruits and vegetables can be estimated to be ...
The term gelatine (or "jelly") and gulaman are used synonymously in the Philippines, although they are very different products. While gelatine is an animal-derived protein, gulaman is a plant-derived carbohydrate [14] made from seaweed. This distinction makes gulaman suitable for those whose dietary restrictions exclude gelatine, such as ...