Gelatin is a translucent, colorless, flavorless edible material, derived from collagen rich animal body parts. It is brittle when dry and gummy when moist. It has wide range of applications. It is commonly used as a gelling agent in food, medications, drug coatings and capsules, photographic films and papers, and cosmetics. Although gelatin is soluble in warm water, it is more convenient to work with them at room temperature by adding organic modifiers (to prevent gelation) into the water. The purpose of this application note is to show the effect of different organic modifiers on the intrinsic viscosity (IV) values for three different common types of gelatins.

Solvent
Sample Concentration	0.5 g/dL
Prep Temperature	40C
Dissolution Time	16 Hours
Analysis Temeprature	37C

Conditions	IV (dL/g)	IV (dL/g)	IV (dL/g)
Salt	0.154M NaCl	0.154M NaCl	0.154M NaCl
Org Mod 1	10% Methanol	10% Acetonitrile	10% DMSO
Org Mod 2	1% Glycerin	1% Glycerin	1% Glycerin
Bone Gelatin	0.3865	0.4002	0.4049
Hide Gelatin	0.4252	0.428	0.4432
Pig Skin Gelatin	0.3275	0.3679	0.3464

​In addition to the precision of the data demonstrated above, the relative viscometer presents an easy opportunity to automate a particularly laborious task. Automation can range from a simple autosampler system to fully automated Vortex operation.