Gelatine: The clean label advantage for dairy products

Thanks to its multifunctional properties, gelatine is an ideal clean label solution for dairy products. Even in very small amounts, it helps achieve velvety, creamy, or firm textures as needed, while meeting the specific requirements of this sector.

Various applications

Gelatine has other properties: Coating, texture improvement, prevention of syneresis, and binding.

It is a multifunctional ingredient that can be used for several of its properties.

YOGURTS

Gelatine plays a key role in enhancing the quality and production of yogurts and dairy desserts by providing three functional and practical benefits

  • Improved texture: Fine powdered gelatine, added to the preparation tank, imparts a creamy texture to the finished yogurt.
  • Prevention of syneresis: It stabilizes the mass by preventing the separation of whey.
  • Ease of use: Its fine granulometry ensures rapid dissolution during pasteurization, forming a network with the casein for a homogeneous and stable texture.

Two properties of gelatine play a key role in mousses:

  • Foaming power: Natural foam formation by simple whipping.
  • Stabilizing power: Maintains the structure made up of air, lipids and water for a light and long-lasting mousse.

Gelatine enhances the texture and preservation of ice creams by:

  • Improving aeration, making air incorporation easier.
  • Stabilizing the emulsion for a homogeneous ice cream.
  • Preventing the formation of ice crystals during storage.
  • Slowing down melting in the mouth, providing optimal tasting.

In light margarines and butters, gelatine acts as:

  • Partial fat substitute: Reduces calories without altering texture.
  • Binding agent: Facilitates spreading and improves mouthfeel.

In pastries, gelatine stabilizes fillings and decorations. It also allows cakes to:

  • Be frozen and defrosted without risk of syneresis, softening or grainy texture.
  • Maintain an optimal appearance and texture after handling.

Why choose gelatine for dairy products?

  • Clean label and natural solution.
  • Versatility in textures and stabilization.
  • Reduces the risk of separation or defects in finished products.
  • Tailored solutions for specific application needs.

Contact us to learn more about our gelatine-based solutions for your dairy and pastry formulations.