Viscosity

Being a polymer, gelatin's macromolecular nature produces a viscosity in solution which at most temperatures and concentrations displays rheological properties that are Newtonian in nature.

The viscosity characteristics of a gelatin type are primarily related to the molecular weight distribution of the gelatin molecules. The viscosity of a gelatin solution increases with increasing concentration and with decreasing temperature. The viscosity of a gelatin in solution as a function of concentration is shown in the graph below.

The viscosity of gelatin plays a significant role in certain food systems. Examples of this include moulded confectionery applications where the high working speeds, achieved with modern processing equipment, require a gelatin with a low viscosity.

It is recommended that you consult your PB Gelatins / PB Leiner expert to help in the best gelatin selection for your application.