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Physico-chemical and nutritional properties

The most well known property of gelatin is its ability to form a gel. The gelstrength is measured according to international standards and methodology and expressed as g Bloom.
Gelatins are classified by their type (A or B) and gel strength. The viscosity in solution is affected by concentration and temperature.
The particle size is determined by the application and the equipment applied for dissolving the gelatin.

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