Properties of Gelatin
Gelatin is a thermo-reversible gel where it behave differently in different temperature medium but you can go back to the previous state by simply changing the temperature. Pure gelatin is usually tasteless and odorless. It is very soluble is any alcohol but not in anything that is less polar than itself.
Gelatin is composed of Carbon, hydrogen, nitrogen, and oxygen in a shape of face centered cubic.
Melting Point: <35°C (95°F) <-- "melt-in-the-mouth"
Freezing Point: depending on the concentration of its contents, especially water.
There are many types of gelatin that are not edible. In order for it to be edible, gelatin's properties have to meet following criterias:
- pH: 3.8~5.5 or 5~7.5
- isoelectric Point: 7~9 or 4.7~5.4
- Gel Strength (Bloom): 50~300
- Viscosity (mps): 15~75
- Ash: 0.3~2
- - (2012). Gelatin Handbook. Gelatin Manufacturers Institute of America. p, 3-21.
"While gelatin is normally in a gelatinous state at room temperature, the IGB researchers have created a way to keep the material in a liquid form. "