APPLICATION IN DAIRY PRODUCTS


Gelatin is widely used in various dairy products such as yogurt, acidic diluted milk, light cheese, low-fat cream, etc. Its solidifying substance is soft, elastic, and has a soft taste, which can improve the flavor of dairy products.


Edible gelatin successfully prevents whey precipitation through the formation of hydrogen bond to avoid the contraction of casein, thus preventing the solid phase from separating from the liquid phase, and improving the organizational state and stability of the finished product. Adding edible gelatin to yogurt can prevent whey separation and improve the tissue state and stability of the finished product.


Casein itself is a natural emulsifier and stabilizer, but casein will lose its emulsifying ability and stability in acidic environment, and gelatin can provide stable conditions for casein and play a role in protecting colloid. All milk foam can be regarded as the emulsification system of air, fat and water. Gelatin, as a hydrophilic colloid, combines with water to form a thin layer of gelatin to cover the fat ball and wrap the empty bubbles, reducing the impact of external conditions on the air pressure in the air bubbles, achieving the role of stabilizing the foam, so as to maintain a stable emulsification state.‍