Technical Support

TECHNICAL SUPPORT

Gel strength

Time:

Nov 25,2023

When the warm gelatin aqueous solution is cooled, its viscosity gradually increases. If the concentration is large enough and the temperature is low enough, the gelatin aqueous solution will be transformed into a gel. Gelatin gel resembles a solid substance, is able to hold its shape, and has elasticity. Gelatin gels can reversibly transform back to the solution state after being heated. This is an unparalleled property of gelatin. The gelatin solution is cooled at low temperature until gelation occurs and aged at a certain low temperature for a certain period of time, and its stable gel strength value can be measured. The gel strength of gelatin is related to the molecular weight and its distribution, amino acid composition and process of gelatin, and the gel strength required by different uses of gelatin is also different. The freezing of the gelatin solution and its subsequent change in the gel network is caused by the partial reversion of the disordered gelatin molecules in the solution to the collagen structure.

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