Gelatin is used in cream products—especially in whipped cream, low-fat cream, pastry cream, and stabilized dairy desserts—as a thickener, stabilizer, and texture enhancer.
Gelatin is widely used in dairy products as a stabilizer, thickener, texture enhancer, and fat replacer.
Gelatin is an essential ingredient in marshmallows, providing the unique spongy, elastic, and melt-in-the-mouth texture that defines the product.
Gelatin is commonly used in yogurt production as a stabilizer, thickener, and texture enhancer, especially in set-style, stirred, and drinkable yogurts.
Gelatin is used in ice cream production as a stabilizer and texture enhancer, especially in traditional and artisanal formulations.
Gelatin is used in grape wine production as a fining agent—a substance added to clarify and stabilize wine by removing suspended solids.
Gelatin is widely used as a fining agent in the brewing industry to clarify beer. Gelatin helps remove haze-causing particles…
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