The effect of glycerol content on the physical properties of gelatin-based edible films was studied in this work, on the basis of the interactions between the plasticizer and polymeric matrix. In this work, some non-usual techniques were used to characterize edible films. For dielectric measurements and infrared spectroscopy, these films were conditioned in silica gel in order to minimize the water effect. For other analysis, the films were conditioned in NaBr. Infrared spectroscopy showed no apparent changes in the position peaks, suggesting an absence of new interactions between the plasticizer and film matrix. It seems that the plasticizers only occupy some specific regions between the polymeric matrix, increasing their distance, and thus, affecting their mobility, which results in more flexible films. Dielectric constant of the films increased with plasticizer content, and decreased over silica gel conditioning. The polarizability was found to arise mainly from water molecules present in the film. Microwave response was found to be also sensitive to water content in the films, due to plasticizer hydrophilic nature. According to the diffractograms, gelatin films presented essentially an amorphous nature, independently of the glycerol content. The results suggest, therefore, that the glycerol induces no chemical modifications in the films.