Application of Gelatin in Yogurt

Gelatin is commonly used in yogurt production as a stabilizer, thickener, and texture enhancer, especially in set-style, stirred, and drinkable yogurts. It helps improve consistency, mouthfeel, appearance, and shelf stability, making it a valuable ingredient in both regular and low-fat formulations.

1. Stabilizer

Gelatin helps prevent syneresis—the separation of whey (liquid) from the yogurt gel.
It maintains a uniform consistency and minimizes liquid pooling during storage.

2. Thickening Agent

Enhances the viscosity of yogurt, especially in:
- Low-fat or non-fat yogurts
- Stirred or drinkable varieties that require a smooth texture without being too runny

3. Texture Enhancer

Provides a creamy, smooth, and slightly firm mouthfeel, especially in set yogurts.
Improves body and structure, giving a more satisfying sensory experience.

4. Improves Shelf Life

Gelatin’s stabilizing effect helps the yogurt maintain its texture and appearance over time, even under refrigeration.

Gelatin Advantages：

The role of gelatin in yogurt:

Function	Benefit
Stabilizer	Reduces whey separation (syneresis)
Thickener	Adds body and improves viscosity
Texture enhancer	Provides creaminess and a smooth mouthfeel
Shelf-life extender	Maintains consistent quality during storage

Typical Usage in Yogurt:

Bloom the gelatin in cold water
Dissolve completely by heating (not boiling)
Add to milk mixture before fermentation
Cool and allow to set, especially for set-style yogurt

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