How gelatin acts in the manufacture of dairy products
Gelatin plays an essential role in the dairy industry, being widely used due to its functional properties that directly impact the texture, stability and quality of the products.
Extracted from collagen, this natural protein is applied in a variety of formulations, including yogurts, desserts, processed cheeses, and protein drinks.
In this article, we will understand a little more about the functional properties of gelatin and how to apply it in dairy products.
Enjoy the reading.
Functional properties of gelatin in dairy products
The incorporation of gelatin in dairy products confers multiple advantages, including:
- Modification of texture and viscosity;
- Stabilization of the food matrix;
- Gelling capacity;
- Emulsifying properties.
1- Modification of texture and viscosity
Gelatin acts as a thickening agent, providing greater consistency and homogeneity to the final product.
Its ability to interact with milk proteins and water allows it to create more creamy and palatable textures, which is essential in yogurts, creams and dairy desserts.
2- Stabilization of the food matrix
One of the challenges in dairy production is syneresis, which consists of the unwanted release of water, damaging the quality of the product.
Gelatin acts as a natural stabilizer, reducing this separation and maintaining the integrity of the food matrix. This is especially beneficial in products such as yogurts, curd and desserts by extending their shelf life.
3- Gelling capacity
The main characteristic of gelatin is its ability to form three-dimensional networks, responsible for giving structure to various preparations.
In desserts, this property is essential to ensure firmness without compromising creaminess, resulting in a smooth and stable texture.
4- Emulsifying properties
Gelatin also acts as a natural emulsifier, facilitating interaction between hydrophilic (water-soluble) and lipophilic (fat-soluble) components.
This is crucial in products such as ice creams and creams, ensuring a stable emulsion, with homogeneous distribution of ingredients and avoiding phase separation.
Main applications of gelatin in dairy products
Gelatin is used in dairy products to provide creamy texture, stabilize formulations and improve water retention.
Its applications include:
- Yogurts and milk drinks;
- Desserts;
- Processed cheeses and milk-based creams;
- Protein and functional products.
1- Yogurts and milk drinks
In yogurts, gelatin contributes to the stabilization of the aqueous phase and the improvement of texture, being especially relevant in formulations with reduced fat content.
In dairy drinks, its application prevents particle sedimentation and phase separation, ensuring a homogeneous distribution of ingredients.
2- Desserts
Products such as puddings and mousses rely on gelatin’s gelling properties to achieve the desired consistency.
Suitable dosage and incorporation process ensure a smooth and stable texture without compromising taste.
3- Processed cheeses and milk-based creams
In the production of processed cheeses, gelatin plays a key role in the emulsification of proteins and fats, improving cohesion and providing greater stability to the product.
In addition, its application contributes to moisture retention, directly impacting texture and conservation time.
4- Protein and functional products
The addition of gelatin in protein drinks and desserts not only improves the texture, but also enriches the nutritional profile of the products.
As a protein of high biological value, gelatin is widely used in formulations aimed at the sports public and clinical nutrition.
Conclusion
Gelatin is an indispensable ally in the dairy industry, offering significant benefits such as texture modification, stabilization of formulations and improved viscosity, as well as contributing to emulsification and the formation of structural networks.
For industries looking to optimize the quality and stability of their products, gelatin is the ideal solution.
In this context, Gelco International is a reference in the supply of high-quality gelatin, helping its customers to achieve excellence in the production of dairy products.
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