Dairy Products and Desserts

The compatibility of gelatin with milk proteins makes it well suited for use as a functional ingredient in the manufacture of a wide range of dairy products where use is made of its excellent stabilizing properties.

Gelatin also provides a positive contribution to the overall texture of various dairy products by providing a smooth, even-textured consistency and creamy mouth-feel. With the market growth in recent years of low- and no-fat dairy products, gelatin can make an outstanding contribution to product texture, body and mouth-feel. Together with its unique "fatlike melting" characteristics, the functional properties of gelatin are used to simulate the texture of the full-fat product. 

• Gelatin has a neutral flavour and odour;
• Gelatin is easily dispersed and hydrated;
• It is well suited to either batch, HTST or UHT heat-processing methods;
• Provides Heat Resistance to minimize the effects of thermal abuse during distribution;
• Gelatin is compatible with other hydrocolloids used in dairy products;
• In cultured products, gelatin can be incorporated in the mix before inoculation of the starter culture without impairing fermentation;
• Gelatin's low viscosity at elevated temperatures is beneficial to heat transfer rates during plate heat exchange pasteurization and for pumping mixes.

• Cultured Products
• Flavoured Milk Based Desserts
• Frozen Desserts
• Thickened Cream 
• Low-fat Butters and Spreads

Should you want more information on the application of gelatin in dairy products and desserts, please contact the sales office in your region.

More information can also be found in our product brochure.