while the isoionic point is defined as the pH at which the number of protons lost by the gelatin, compared to its state when carring the maximum possible charge, is just equal to that maximum charge, i.e. The pH at which there is no net charge on the molecule. In a deionized solution, the isoelectric and isoionic points are for most purposes identical. Acid-processed gelatines with a greater distribution of isoelectric points can differ in their isoelectric and isoionic points in solutions of ionic strengths similar to those found in most foods.