1. Product Function
Gelatin acts as a critical stabilizer and texture modifier in dairy products. It forms a network that binds the dairy matrix, preventing separation (such as whey leakage in yogurt) and enhancing overall mouthfeel—whether in creamy yogurts or silky puddings.
2. Main Advantages
Texture Enhancement:
Yogurt: Imparts a rich, creamy consistency and inhibits whey separation.
Pudding/Custard: Creates a smooth, well-set texture for a luxurious mouthfeel.
Ice Cream: Boosts creaminess, minimizes ice crystals, and improves scoopability.
Stability & Extended Shelf-Life:
Reduces syneresis (liquid separation) in dairy products, ensuring uniformity during storage and transportation.
Maintains structural integrity under refrigerated or ambient conditions, making it ideal for pre-packaged dairy desserts.
3. Applications
Yogurt & Fermented Milk: Various gelatin types work as thickeners and stabilizers, enhancing texture without overshadowing natural flavors.
Puddings & Custards: They provide the necessary gelling power for firm yet delicate desserts, compatible with milk, cream, and fruit purees.
Ice Cream & Frozen Desserts: Gelatin improves body and melt resistance, resulting in smoother, more indulgent frozen treats.