Why does gelatin absorb liquid?

Answer 1

Gelatin is a hydrocolloid which is formed of collagen. It is entirely protein and a natural product extracted from the bones or skin of animals (usually pig or cow but it is also possible to extract from chicken and fish).

When you use leaf gelatin, it is necessary to soak it in cold water first. This allows the collagen mesh to absorb water. When you place the leaf gelatin in hot water, the triple helix of the collagen unwinds and the structure dissolves.

Depending on how much water is present, one of two things may happen when the solution cools down:

1) with a lot of water, strands of gelatin start to mesh but there is so much water that the solution becomes thick, like gravy.

2) with less water, the gelatin strands mesh together around the water molecules which traps them. This is how you end up with jelly (Jell-O), panna cotta, or terrine.

Answer 2

i think it kind of freezes at room temp.

It actually is never really firm. The setting point is not clearly defined. The gelatin solution becomes syrupy, like a thick sugar, then gradually thickens to form a firm gel.

Answer 3

a solid

Answer 4

no