Product Description
Gelatin acts as both a texturiser and a stabilizer in many dairy products including yoghurts and ice creams. In yoghurts it helps avoid the floury texture of starches while in ice creams it controls the excess formation of ice crystals. In both yoghurt and ice cream as with similar dairy desserts or iced confections gelatin melting at body temperature provides a smooth creamy sensation and allows the full release of flavors and aromas.
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