When heated Gelatin changes to sol form. When cooled it solidifies into gel form. This transformation is reversible. This is one of the most important properties of Gelatin.


When exposed to prolonged heating, Gelatin breaks down into a random coil structure which shows fluid properties. This fluid state of Gelatin is referred to as the sol state.

When cooled Gelatin turns into a jelly. This solidified condition is the result of the formation of a network structure.