Gelatin’s superior gelling and stabilizing properties help create glossy, vibrant jellies, saving time while ensuring consistently high-quality results.

Gelatin is widely used in yogurt production to enhance texture and stability. By acting as a natural thickener, it helps create a smooth, creamy mouthfeel while preventing syneresis (the separation of whey). This ensures that yogurts maintain an attractive appearance and consistent quality throughout their shelf life, even under varying storage conditions.

Gelatin ensures harmonious flavor distribution and a silky mouthfeel, creating a consistently enjoyable experience in puddings and flans.

By improving texture, reducing ice crystal formation, and extending shelf life, gelatin enhances both the quality and scoopability of ice cream.

In cheese production, gelatin is used as a stabilizing and binding agent, particularly in processed and spreadable cheeses. It improves sliceability and spreads by holding moisture and fat in place, leading to a uniform texture and better product stability. Gelatin also helps reduce syneresis and enhances the overall sensory quality of cheese products.