Dairy

Gelatin is an essential ingredient with a wide range of applications in dairy products. As a natural protein derived from animal bones, skin and connective tissues, gelatin is used extensively to enhance the texture, stability and shelf life of dairy products.

In dairy gelatin serves as a thickener and stabilizer, especially in products like fruit yogurt, ice cream and cream cheese. It provides a smooth texture, giving these products a richer and creamier consistency. Gelatin also prevents whey separation ensuring a homogenous structure throughout the product. In ice cream, gelatin helps regulate crystallization, resulting in a smoother texture and slowing down the melting process, allowing for a longer-lasting product.

Gelatin plays a key role in dairy products by improving structure, texture and stability. By enhancing consistency and preventing crystal formation in frozen items, gelatin contributes to a higher quality product. As a vital component in as a vital component in dairy products, gelatin significantly enhances their visual and structural qualities.