The effect of blending on the rheological properties of gelatin solutions and gels

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Abstract
The effect of blending on rheological properties for an acid and alkaline processed gelatin has been investigated. Blending of weak gels (1·0–3·5% w/v at 25°), resulted in a decrease in gel rigidity whereas in the stronger gels (5–50% w/v at 25°) and solutions (18% and 30% w/v at 35°), an increase occurred. The decrease in structure in the weak gels is considered to be due to coulombic effects, minimum strength occurring for a mixture which possessed zero charge in solution. A tentative explanation for effects in rigid gels and concentrated solutions is offered.