Dairy Products & Desserts & Bakery Products
In dairy, dessert and bakery products, it has the properties of stabilizing yogurt, sour cream, ice cream and milk-based desserts, meantime dding a creamy taste to low-fat or skim products.
Gelatin can be combined with water during making cream products process and is a versatile emulsifier and stabilizer. It even makes fat-free ice cream more creamy but more healthier so that cream lovers are no longer deterred by worrying about fat. In addition, gelatin also keeps the cream in an attractive profile that empowering every baker to be creative.
In yogurt, gelatin effectively prevents products shrinkage due to water evaporation. Whether it is thick or solid yogurt, the stabilizing effect of gelatin can play a good role in producing it and also could extend the shelf life of yogurt.
