Our gelatin and collagen have key advantages in a variety of dairy applications, thus helping to achieve this goal. They help prevent syneresis, improve foaming and stabilize the porous structure. Small amounts of added gelatin will make it impossible for dairy lovers to resist the soft, creamy texture.
Edible gelatin mainly plays a role in preventing whey precipitation, protecting casein and stabilizing foam. As people's living standard improves, the dairy industry grows, the supply of dairy products increases, and the demand for gelatin also increases.