Methods for measuring the viscosity of gelatin are described in the Japanese Industrial Standard (JIS) K6503 method, the Gelatin Manufacturers Institute of America (GMIA) method, and the Gelatine Manufacturers of Europe (GME) method. Several standardized methods are established for testing various physicochemical properties of gelatin, including gel strength, melting and gelling temperatures, viscosity, pH, and ash content ( Kobayashi, 2004). Therefore, the viscosities of gelatin solutions and dispersions are routinely specified in the industry. Various forms of gelatin are mainly produced from gelatin solutions and dispersions. Its characteristic gelling properties ( Djabourov et al., 1988) and processability to produce edible films ( Sobral et al., 2001) and capsules ( Gullapalli, 2010) are useful in food and pharmaceutical industries.
The main component of gelatin is denatured collagen molecules ( Liu et al., 2015).
Gelatin is a kind of polypeptide that is thermally extracted from collagen-rich animal connective tissues, such as bones and dermis.
