mixture is greatest when the gelatin concentration is high and the mixture is kept cool at about 4 C. Commercial gelatin will have a gel strength of around 90 to 300 grams Bloom using the Bloom test of gel strength. Gelatin's strength (but not viscosity) declines if it is subjected to temperatures above 100 C, or if it is held at temperatures near 100 °C for an extended period of time.

Gelatins have diverse melting points and gelation temperatures, depending on the source. For example, gelatin