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| Dimension | Description | Value |
|---|---|---|
| Viscosity | Measurement of the thickness of the gelatin solution | 30 mPa·s |
| Bloom Strength | Gelling strength of gelatin | 200 g |
| Transparency | Ability to transmit light through the gelatin | 95% |
| Protein Content | Percentage of protein in gelatin | 85% |
| pH Level | Acidity or alkalinity of the gelatin solution | 6.5 |
| Solubility | Ability to dissolve in water | 100% at 60°C |