BETTER TEXTURE, STABILITY & MOUTHFEEL

Texture and physical stability are essential in dairy and dessert products. By selecting the appropriate gelatin grade and dosage, manufacturers can achieve consistencies ranging from smooth and creamy to firm and structured.

In yogurt and selected dairy formulations, gelatin can help control syneresis, improve water retention and support a uniform texture. It can also contribute body, spreadability, shape retention and creamy mouthfeel in creams, toppings, cheese spreads and reduced-fat products.

In frozen desserts, gelatin can support ice-crystal control, smooth texture and melt resistance. Its gelling, foaming and stabilizing properties are also valuable in jellies, mousses, whipped desserts and other structured applications.

Asian Gelatin Industries (AGI) provides application-specific gelatin solutions for dairy, desserts and selected instant-process formulations.