Gel formation

The rigidity of gelatin gels increases with time as the gel matures, reaching an equilibrium approximately after 18 hours of maturation. The increase in gel rigidity as a function of time is illustrated below. At the onset of gel formation, there is a tremendous increase in viscosity until the gel has completely formed.

The strength of gelatin gels depends on the concentration and intrinsic strength (bloom) of the gelatin used which is a function of both structure and molecular weight.

The gel strength is affected by the temperature of the gel. Unlike most polysaccharide gelling agents, gelatin gel formation does not require the presence of other reagents such as sucrose, salts and cations and is not dependent on the pH. Gelatins are classified by their bloom strength which is measured according to international standards and methodology.