Application of Gelatin Hydrolysate in Dairy Products

Gelatin hydrolysate is a hydrolyzed product of collagen, featuring high protein content without fat and cholesterol. As a natural nutritional food thickener, it plays an important role in food processing. It is not only a strong protective colloid but also has excellent emulsifying abilities, effectively inhibiting the coagulation of proteins from milk, soy milk, etc., under the action of gastric acid, thereby promoting food digestion. This article will explore the various applications and advantages of gelatin hydrolysate in dairy products.

Application of Gelatin Hydrolysate in Yogurt

By adding hydrolyzed porcine gelatin, low-fat yogurt can achieve a texture similar to yogurt with high cream content, thereby improving consumer acceptance of the product. The molecular function of gelatin hydrolysate can form a weak gel network structure, effectively preventing whey separation. The high stability and higher melting point of strong gelatin hydrolysate make it perform excellently in yogurt products, maintaining the product's stability and texture, providing consumers with a better taste experience.

Role of Gelatin Hydrolysate in Acidified Cream

Acidified cream includes full-fat, low-fat, and fat-free products. To meet the required fat content and texture of different acidified creams, hydrolysed gelatine powder is often used in combination with other stabilizers such as plant gums or modified starches. This ensures that the product has a good appearance, smooth texture, and ideal consistency. The addition of gelatin hydrolysate ensures that acidified cream maintains stable structure and excellent sensory characteristics during processing, enhancing the overall quality and consumer satisfaction.

Application of Gelatin Hydrolysate in Low-Fat Cream

Gelatin hydrolysate is widely used as an emulsification stabilizer and texture former in low-fat cream. Low-fat cream products with added gelatin hydrolysate can exhibit sensory properties similar to spreadable cream. The stabilizing effect of gelatin hydrolysate effectively inhibits emulsion breakdown during storage and spreading, ensuring product quality stability. Its melting characteristics and gel-like properties in the mouth make low-fat products comparable to high-fat products in sensory performance and texture. Additionally, gelatin hydrolysate is used in small amounts and is cost-effective, making it an economical choice. When necessary, gelatin hydrolysate can also be combined with other hydrocolloids such as agar to achieve broader and more perfect application effects.

Application of Gelatin Hydrolysate in Soft Cheese

In the manufacturing process of cream cheese and spreadable cheese, gelatin hydrolysate can combine with water to stabilize, effectively controlling whey separation. Its melting point is close to body temperature, giving the final product a smooth and delicate texture with satisfying flavor. The application of gelatin hydrolysate in cheese optimizes the product's texture and improves the overall consumer experience. Learn more about what is the difference between hydrolyzed collagen and gelatin.

In summary, due to its multifunctional characteristics and wide applications, gelatin hydrolysate has become an indispensable additive in dairy products. Whether in yogurt, acidified cream, low-fat cream, or soft cheese, gelatin hydrolysate can provide excellent stability and sensory experience, meeting the market's demand for high-quality dairy products.