Our gelatin and collagen have key advantages in a variety of dairy applications, thus helping to achieve this goal. They help prevent syneresis, improve foaming and stabilize the porous structure. Small amounts of added gelatin will make it impossible for dairy lovers to resist the soft, creamy texture.
Gelatin for Dairy Applications
Gelatin is a natural protein derived from collagen, widely used in the dairy industry for its functional properties such as thickening, stabilizing, gelling, and improving texture and mouthfeel. It is a clean-label ingredient often preferred in dairy formulations for its natural origin and versatility.
Key Functions of Gelatin in Dairy Products:
Stabilization: Prevents syneresis (whey separation) in yogurt and other cultured products. Maintains a uniform texture throughout shelf life.
Texturizing: Enhances creaminess and gives a smooth mouthfeel to products like yogurt, cream cheese, and dairy desserts.Helps achieve a desirable consistency in low-fat or fat-reduced dairy products.
Gelling Agent: Forms stable, elastic gels in products like panna cotta, milk-based jellies, and dairy desserts.
Emulsification Support: Aids in emulsifying fat in products such as dairy drinks and mousse.
Gelatin for Dairy Applications
Applications in Dairy Products:
Product Type
Benefits of Gelatin
Yogurt
Improves viscosity, reduces whey-off
Cream Cheese
Stabilizes and improves spreadability
Puddings & Custards
Provides a creamy, gel-like texture
Dairy Beverages
Enhances mouthfeel, helps in suspension
Whipped Dairy Toppings
Stabilizes foam, improves texture
Ice Cream
Prevents ice crystal formation, improves body
Advantages of Using Gelatin in Dairy:
Clean Label: Recognized as a natural protein; suitable for clean-label formulations.
Thermoreversibility: Can be melted and reset, offering flexibility in processing.
Synergy with Other Ingredients: Works well with other hydrocolloids for tailored texture and performance.
Improved Shelf Life: Enhances product stability and consumer appeal over time.
Grades and Dosage:
Typical Bloom Strengths: 150–250 Bloom (depending on the application)
Recommended Usage: 0.3% to 1.5% based on the formulation and desired texture
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