Application of Gelatin in Dairy Products
Application of Gelatin in Dairy Products
Gelatin is widely used in dairy products as a stabilizer, thickener, texture enhancer, and fat replacer. It improves consistency, shelf life, and sensory quality, particularly in yogurt, cream, cheese, puddings, and low-fat dairy formulations.
1. Stabilizer
Prevents syneresis (whey separation) in products like:
Yogurt
Sour cream
Flavored milk drinks
Improves product stability during storage and transportation.
2. Thickening and Gelling Agent
Creates a smooth, creamy texture in:
Dairy desserts (e.g. puddings, custards)
Mousse and panna cotta
Drinking yogurts or cream-based beverages
3. Texture and Mouthfeel Enhancer
Gelatin gives a rich, smooth body to dairy products, especially low-fat or skimmed versions.
Replaces some of the functionality of fat, improving mouthfeel and creaminess.
4. Fat Replacer
In low-fat yogurts, creams, and dairy desserts, gelatin helps maintain product viscosity and structure without adding calories.
5. Aeration Support
Stabilizes air bubbles in whipped dairy products (e.g., mousse, whipped cream), helping retain volume and preventing collapse.
Gelatin Advantages:
- Neutral flavor and odor
- Low usage level: Effective at 0.5–2%
- Natural origin: Derived from collagen, clean-label
- Thermoreversible gel: Sets when cool, melts when heated
The role of gelatin in dairy products:
| Function | Benefit |
|---|---|
| Stabilizer | Reduces whey separation, increases shelf life |
| Thickener | Adds body to thin or low-fat products |
| Texture enhancer | Improves smoothness and creaminess |
| Fat mimetic | Replaces fat’s mouthfeel in light dairy items |
| Aeration aid | Helps whipped dairy hold volume and structure |
Common Dairy Applications:
Yogurt (set-style and drinking)
Cream cheese and sour cream
Custards and puddings
Flavored milk or dairy beverages
Dairy-based desserts (panna cotta, mousse, etc.)
Low-fat or diet dairy products
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