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

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 degrees), resulted in a decrease in gel rigidity whereas in the stronger gels (5-50% w/v at 25 degrees) and solutions (18% and 30% w/v at 35 degrees), 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.