Viscoelastic behaviour displayed similar trends to the TPA characteristics,
the storage modulus was less frequency dependent than the loss modulus giving a loss tangent of 0.2 in the high gelatin systems, which
might indicate a true gel system. The microstructure was dense and spongy-like with small air cells, in particular, those having a high
concentration of gelatin (0.6%, w/v) gave a very firm structure which might impair palatability. The addition of a commercial gelatin
at 0.4% (w/v) gave good acceptability for the product (little syneresis of the gels produced). While the gelatin used for this study had
a bloom value of 246 g the authors acknowledge that a different commercial gelatin may well result in a different concentration being
required.