Gelatin Used in Dairy Products

1. Product Function

Gelatin serves as a vital stabilizer and texturizer in dairy items. It forms a network that holds the dairy matrix together, preventing separation (like whey in yogurt) and enhancing the overall mouthfeel, whether in creamy yogurts or smooth puddings.

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2. Key Advantages

• Texture Enhancement:

Yogurt: Gives a rich, creamy consistency and prevents whey formation.

Pudding/Custard: Creates a smooth, set texture for a luxurious mouthfeel.

Ice Cream: Improves creaminess, reduces ice crystals, and boosts scoopability.

• Stability & Shelf-Life:

Reduces syneresis (liquid separation) in dairy products, ensuring homogeneity during storage/transport.

Maintains structure in refrigerated or ambient conditions, ideal for pre-packed dairy desserts.

3. Dairy Applications

Yogurt & Fermented Milk: different types of gelatin act as a thickener and stabilizer, enhancing texture without masking natural flavors.

Puddings & Custards: They provide the necessary gelling for a firm yet delicate dessert, compatible with milk, cream, and fruit purees.

Ice Cream & Frozen Desserts: Gelatin improves the body and melt-resistance, making frozen treats smoother and more indulgent.