What You Need to Know
During cooling, gelatin molecules unwind and re‑associate into triple helices, creating a thermoreversible network that entraps oil droplets. Calcium ions cross‑link gelatin chains, enhancing network stiffness, while the interfacial film of gelatin around droplets resists coalescence. The pH range 4.5–5.5 optimizes gelatin solubility and reduces electrostatic repulsion, strengthening the emulsion.
The Science
Primary Reaction
Gelatin triple‑helix formation and Ca²⁺ cross‑linking