The addition of gelatin to yogurt products creates a delicate gel mesh that effectively prevents whey from separating and exuding, contributing to superior product quality and enhanced consumer satisfaction.

1. Gelatin is a key ingredient in low-fat yogurt products, providing a texture that closely resembles that of high-fat yogurt, resulting in greater consumer acceptance and satisfaction.

2.The exceptional stabilizing and high melting properties of high-strength gelatin make it a versatile ingredient that can be used alone in yogurt products, contributing to superior product performance and quality.