Gelatin is widely used in the dairy industry owning to its good stability, emulsification and foaming. Especially for agifated and solidified yogurt, gelatin can effectively prevent sedimentation, providing asmooth and unique taste and glossy appearance. It is also the mostsuitable choice for the development of low-fat products.
Gelatin is rich in 20 kinds of aminoacids required by the human body,with various characteristics that are incomparable to other food additives,such as gelation, water holding capacity, foaming property, emulsifying property, stability, used.
