Gelatin powder with **120 Bloom** is a low Bloom strength gelatin, meaning it has a relatively soft gel and slower setting time. It is commonly used for:
# **1. Food Applications**
- **Gummies & Jellies** – Used for making soft-textured gummy candies, marshmallows, and jellies.
- **Desserts** – Ideal for panna cotta, mousse, and custards due to its softer gel structure.
- **Thickening Agent** – Helps thicken soups, sauces, and gravies.
- **Meat Products** – Used in processed meats like aspics, terrines, and head cheese for binding.
- **Dairy Products** – Found in yogurts and cream-based desserts to improve texture.
# **2. Pharmaceutical & Nutritional Uses**
- **Soft Gel Capsules** – Used in making gelatin capsules for supplements and medicines.
- **Nutritional Supplements** – Source of collagen.