Gel formation, viscosity and texture are closely related properties, determined mainly by the structure, molecular size and temperature of the gelatin. Being a mixture of polymer chains of different lengths, gelatine forms colloidal solutions or sols. On cooling, these sols convert to gels; on warming, they revert to sols. This highly reversible of the gelling process is an extremely important technological property of gelatine.
As the melting point of gelatine-based confectioneries is close to that of body temperature, a very smooth mouthfeel, a pleasant melting behavior and optimal flavor. For harder gummy candies, higher Bloom Value gelatines are advisable, whereas lower Bloom Value gelatin create a softer texture. The gel formation ability of gelatin is the precondition for many functionalities and applications: gummy candies and gelled desserts, for example, would not be possible without gelatin, providing the quality, transparency and brilliance.