Gelation
Gelation starts when a hot gelatine solution is cooled to temperatures below 30-35℃, at which temperatures viscosity starts to increase.
Maintaining the temperature at 10℃ will cause a continuing increase of the rigidity of the gel, reaching maximum after 15-20 hours.
Kept at refrigeration temperatures (+5℃), maximum gel strength will be reached after 5-8 hours. The Bloom Value is used to describe the strength of a given gelatine product. The bloom strength is defined as the force needed to make a 4 mm depression in a 6,67% concentration gelatine gel under well defined conditions (British Standard: BS 757).
Gelatine does not, like many polysaccharides, require the presence of salts or a certain pH range and high sugar levels in order to gel, but the rigidity of gelatine gels is affected by temperature, presence of salts and other ingredients. Gelatine gels are thermo reversible.


Dissolution method
  1. Swelling Dissolution Method
Swelling in cold water, followed by dissolution and homogenization in a hot water bath. Actual methods of dissolution and recommended type of gelatine (e.g. mesh size) depends on type of finished product, available equipment and process

Condition of dissolution
    Swelling time: 30~60MIN
    Swelling temperature: 10~25℃
    Dissolution temperature: 50~60℃
  2. Direct Dissolution Method
The method of directly dissolving the gelatin in hot water with stirring. In order to avoid lump formation, gelatine can be dispersed in water under conditions of minimum swelling, i.e. in cold water or mixed with other dry materials followed by heating to 60℃. In this way gelatine solutions without air bubbles can be made.

Condition of dissolution
    Dissolution temperature : 60~70℃
    Dissolution time : 15~20 min
  Notice
    To prevent lump, put the gelatin powder in water
    To prevent degradation of the gelatin properties by high-temperature, do not perform localized heating of the gelatin solution. Also, after dissolution, lower temperature of solution (around 40 ℃).
    Because deterioration of the physical properties of gelatin is prone to low pH or high pH. Do not add fruit juice or citric acid at the same time of dissolving gelatin. During the last process, perform adding.