The viscosity is used to maintain the stability and homogeneity of the products. However, sometimes when we add this product to the ingredients, the viscosity of the ingredients before does not increase, which means that the viscosity of gelatin has decreased. So, what factors affect the viscosity of this product? The following article reads the good for you to answer this question in detail, take a look!
(1) time: additive gelatin dispersion in cold water about 2h after showing a strong viscosity, and viscosity will continue to gradually increase over time, 24h after reaching the point, viscous force for starch paste 5 ~ 8 times.

(2) liquid concentration: regardless of low, medium and high viscosity gelatin, its viscosity curve is with the increase in liquid concentration and the rise of the approximate straight line, high viscosity is more pronounced.

(3) PH value: solution in PH6.5-9.0, the viscosity of additive gelatin is no up and stable. Common in the PH6.0-11.0 range of viscosity changes are not too big. Medium viscosity and high viscosity PH greater than 11.5 that is rapidly decreasing, low viscosity is less affected.

(4) temperature: the solution in the temperature rises when its viscosity that recedes, in the temperature rises to a certain procedure (ordinary feel greater than 50.C), will occur long-lasting viscosity reduction, temperature in lower than can cause the range of long-lasting viscosity reduction, when the temperature recedes viscosity can still restore.

(5) the impact of salts: salts on the additives gelatin, almost determined by the number of cations, the solution is water-soluble when encountering a cationic salt, trivalent cationic salts generated insoluble salt, bivalent cationic salts are between the monovalent and trivalent. With 5% HS5 type guar solution with salt, heating, and then naturally cooled to 25% to re-calibrate its viscosity.

In general, the viscosity of additive gelatin is affected by the above factors, so in daily use if the effect is not so obvious, we must appeal to these points to determine which factors affect the viscosity of the product, and then pay more attention to the use of the time.