One of our valued clients expressed his grievance for darker color of 180BL in comparison with 260BL.

Our solutions:
1. We clarified the reason to client in detail. Strength and thickness of gelatin content depends on its extraction duration. Methodologies like extraction and hydrolysis are adopted to procure gel from the skin of animals. Prolonged extraction duration reduces strength and viciousness of gel. Obtained gel has darker appearance and has pungent smell.

2. 260BL gelatin is obtained as part of primary or secondary extraction process, whereas, 180BL is obtained during forth or third stage of extraction. This is the main reason behind darker color of 180BL.

As per the complain of one of our clients, the yogurt produced by him was not up to the mark because its texture was excessively hard.

Questions Analysis:
Using low bloom gelatin is recommended for liquid based yogurt. On the other hand, higher bloom gelatin is perfect for producing yogurt with more solid content.

Our solutions:
1, We advised him to maintain precision of gelatin dosage
2, The client was told to opt for different type of gelatin in future
3, We suggested him to use 160-180 bloom gelatin for fluid based yogurt and  220 bloom for solid yogurt.