Sour thin cream is available in a variety of product options, including full-fat, low-fat, and skimmed versions, providing consumers with a range of choices to suit their individual preferences and dietary needs.

1. The incorporation of gelatin in yogurt products is dependent on the desired tissue structure and the fat content of the product, ensuring optimal texture and consistency.

2. Gelatin is often used in conjunction with other stabilizers, such as vegetable gum or modified starch, to achieve an appealing appearance, smooth texture, and exceptional mouthfeel, resulting in superior product quality and enhanced consumer satisfaction.