Why gelatin melt?

Gelatin melts because of its unique molecular structure. It is a protein made up of amino acids that form long, chain-like molecules. These molecules are able to form hydrogen bonds with water molecules, which creates a gel-like network. When gelatin is heated, the hydrogen bonds break and the molecules become more disorganized, causing the gel to melt.

The melting point of gelatin depends on its concentration. The higher the concentration of gelatin, the higher the melting point. This is because there are more molecules present to form hydrogen bonds and create a stronger gel network.

Gelatin also melts more quickly in acidic conditions. This is because the hydrogen bonds between gelatin molecules are weakened by acids, which allows the molecules to break apart more easily.

Gelatin is often used as a gelling agent in foods, such as desserts, jams, and jellies. It is also used in cosmetics, such as hair gels and makeup, and in pharmaceutical products, such as capsules and suppositories.