In the hot summer, enjoying a glass of icy yogurt drink or a silky ice cream is a must-have for this season.
To create delicious dairy products, texture is key. Gelatin helps you achieve the perfect need.
Gelatin can be combined with water and is a versatile emulsifier and stabilizer. It mimics the "oily" taste and is ideal for low-fat, half-fat or even zero-fat products. It even makes zero-fat ice cream as smooth as full-fat ice cream without the need for other additives. The excellent foam-forming and stabilizing properties of gelatin on its own allow dairy products, such as mousses and well-whipped creams, to remain stable at room temperature and provide a pleasant mouthfeel.
So how does gelatin achieve all this in dairy applications?
• Prevents yogurt syneresis
Gelatin optimizes and stabilizes the natural texture of various dairy products. For example, it can make yogurt smooth and delicious or set, and it can also make cheese easier to spread. In yogurt, gelatin acts as a protective colloid to prevent yogurt from syneresis, that is, to prevent the precipitation of whey and the shrinkage of casein, thereby preventing the separation of the solid phase from the liquid phase and improving the tissue state and stability of the finished product . So whether you want the consistency of your product to be nearly creamy or solid, you can do it.
• Optimized ice cream texture
Gelatin helps create a smooth, creamy texture for ice cream. Gelatin is the perfect choice for low-fat or zero-fat products because it mimics the “fat-rich” taste and texture of products. Beyond that, gelatin keeps cream and toppings in profile, making sour cream and cheese sauces easier to spread. At the same time, it imparts excellent melting properties to the food, giving half-fat butter the texture of a full-fat butter product.
• Excellent stabilizer for whipped cream
The emulsification and stabilization of gelatin can provide stable conditions for casein and act as a protective colloid. The latex foaming action of gelatin provides excellent stability to whipped cream. Thus, a whipped cream product with excellent flavor, fine taste and high stability can be obtained.
All in all, Gelken gelatin is unmatched in dairy products to optimize mouthfeel, stabilize texture, ease of use and provide healthy food options. Gelken's application experts will provide you with the gelatin you need to customize your specifications to help your products achieve the best results.
Post time: Jul-27-2022
