Gelatine is extracted from the protein collagen, which is commonly
found in animal cartilage and bones. When mixed with water and gently
heated, the gelatin starts to absorb the liquid and its structure
unfolds, forming a gel. Upon cooling, a stable, solid network is formed,
trapping the liquid inside a gel.
If gelatine is heated too much, it denatures to the point that it can no longer form a gel.
If a gel, made from gelatine is left to sit at room temperature for
too long, the gelatine partly resumes its natural structure, the network
starts to break up and the liquid is released.
