The effect of temperature and incubation time on the decrease of gelatin viscosity

The decrease in viscosity is an important quality indicator of gelatin, and hard capsule manufacturers have strict requirements for this. Some customers require less than or equal to 7%, while others require less than or equal to 5%. In the light industry standard QB2354-2005, it is explicitly stipulated that when the 6.67% adhesive concentration is kept at 37 ℃ for 24 hours, the viscosity decrease should be less than or equal to 10%. Bacterial contamination during the production process is not the only reason for the decrease in high viscosity, but it is also the main cause.

Thus, measuring the viscosity decrease value in a short period of time, shortening the detection time, and mastering the magnitude of viscosity decrease have a certain guiding role in guiding gelatin production and blending. For this purpose, experiments and comparisons were conducted on the viscosity drop values at 37 ℃ and 60 ℃, measuring the viscosity drop values at different times, and analyzing the effect of temperature on viscosity.

From the analysis of the results, the viscosity decrease value measured at 60 ℃ for 18 hours is less than 20%, and the viscosity decrease value measured at 30 ℃ for 24 hours is less than 10%. If the semi-finished gelatin is cultured at 60 ℃ for 18 hours, the viscosity decrease value can be determined, which can be shortened by 6 hours in practice. This not only guides production needs, but also meets the requirements of gelatin blending. The decrease in viscosity increases over time. And the rate of increase is slower. However, more experiments are needed to determine whether the decrease in viscosity will change more significantly over time.