Developing dairy products and beverages with attractive appearance, flavor, and texture for consumers is the main goal of dairy manufacturers worldwide.
Our gelatin and collagen proteins have key advantages in various dairy applications, helping to achieve this goal. The product helps prevent dehydration shrinkage, improve foam and stabilize pore structure. Adding gelatin in moderation will make dairy lovers unable to resist the soft creamy texture.
Edible gelatin in dairy products mainly plays a role in preventing whey precipitation, protecting casein, and stabilizing foam. With the improvement of people's living standards, the dairy industry expands, the supply of dairy products increases, and the demand for gelatin also increases.
Soft cheese
The melting point of gelatin is close to human body temperature, which gives the product a smooth and delicate taste, satisfying flavor, and sensory properties.
♦ Soft cheese products are particularly capable of giving full play to the water binding and thickening properties of gelatin.
♦ The ingredients of gelatin also help prevent dehydration and contraction and improve stability.
Low-fat cream
The product added with gelatin has sensory properties similar to that of applying cream. When applied, the amount of gelatin used is very low, and it is a high-quality ingredient. At the same time, it is an easy to use hydrophilic colloid that is easily dispersed and hydrated in dairy processing.
♦ The stabilizing effect of gelatin inhibits the destructive effect on emulsification during storage and application.
♦ The melting characteristics and gelatinous properties of gelatin in the mouth ensure that low fat products have similar sensory properties and tissue states to corresponding high fat products.
♦ When gelatin alone cannot achieve the desired product tissue state and process conditions, gelatin can be used in combination with other hydrophilic colloids (such as agar), making it more widely and perfectly applicable in dairy products.
Yogurt
In yoghurt products, gelatin molecules can form a weak gel network structure to prevent whey seepage and separation.
♦ Gelatin can make low-fat yogurt reach a tissue state similar to that of yogurt with high cream content, improving consumer acceptability.
♦ The stability and high melting point of gelatin make it suitable for use alone in yogurt products.
Sour cream
Sour cream includes three products: whole fat, low fat, and skimmed.
♦ According to the fat content in yogurt and the desired tissue structure state, gelatin and other stabilizers such as vegetable gum or modified starch are used together to achieve a good appearance, smooth taste, and good texture of the product.
