On cooling a suitable solution, segments can associate into a physical network that traps water. Chain-size distribution, concentration, and thermal historyaffect the resulting gel, connecting molecular processing with bulk texture.
Gelatin is a translucent, flavorless food ingredient derived from collagen, which is aprotein found in animal connective tissues, such asskin, bones, and cartilage. It is commonly used in cooking and foodproduction due to its gelling properties.
