Dairy Product

MOUSSE
Gelatin helps create the foamy texture found in mousse and provides stabilizing and water-binding properties.

QUARK CHEESE
Dairy manufacturers use gelatin to enhance the overall texture and improve stability of quark cheese.

WHIPPED CREAM
What keeps the perfect scoop of whipped cream from falling apart? Gelatin! Its water-binding effect helps keep the tasty treat intact.

CREAMY YOGURT
Gelatin in yogurt creates a smooth, firm, consistent texture that binds the product together and gives it a more appetizing appearance.

ICE CREAM
The use of gelatin in ice cream can prevent the formation of ice crystals during prolonged storage in the freezer. When combined with other stabilizing agents, gelatin can even help give ice cream a slow melting rate.