Benefits of Using Type A Gelatin in Dairy Products

Type A gelatin is a versatile ingredient that has a wide range of applications in the food industry, including dairy products. This type of gelatin is derived from acid-cured tissue, making it ideal for use in dairy products due to its unique properties and benefits. In this article, we will explore the benefits of using type A gelatin in dairy products and how it can enhance the quality and functionality of these products.

One of the key benefits of using type A gelatin in dairy products is its ability to improve texture and mouthfeel. Gelatin is a natural gelling agent that can help create a smooth and creamy texture in dairy products such as yogurt, Ice Cream, and pudding. By adding type A gelatin to these products, manufacturers can achieve a desirable consistency that is both pleasing to the palate and visually appealing to consumers.

Physical and chemical Indicators
Item	Unit	Indicator requirements			Test results
Sensory requirements	/	light yellow /yellow			light yellow
	/	Solid state			Granular powder
	/	No unpleasant odor			No unpleasant odor
Burke’s viscosity	E°	2≥			9.6
Moisture content	%	≤14.0			8
Ash content	%	≤2.0			0.6
Condensation strength	Bloom g	≥50			185
Light transmittanceratio	%	Wavelength450nm≥30 Wavelength620nm≥50			Wavelength450nm:73 Wavelength620nm:89
Water insoluble matter	%	≤0.2			0.01
sulfur dioxide	mg/kg	≤30			5
Superoxide	mg/kg	≤10			Not checked out
Total arsenic (as As).	mg/kg	≤1.0			Not checked out
Chromium (as Cr)	mg/kg	≤2.0			0.2
Lead (as Pb)	mg/kg	≤1.5			≤0.3
Microbiological indicators
project	unit			Indicator requirements	Test results
Total number of colonies				≤10000	350
Salmonella	/25g			Must not be checked out	Not checked out
Coliform bacteria	MPN/g			≤3	<1
Source		Safety non-epidemic area
Inspection conclusion			qualified

In addition to improving texture, type A gelatin can also enhance the stability and shelf life of dairy products. Gelatin acts as a stabilizer, helping to prevent syneresis and maintain the structural integrity of dairy products over time. This can be particularly beneficial for products that undergo processing or transportation, as it can help prevent separation or spoilage and ensure that the product remains fresh and delicious for longer periods. Another advantage of using type A gelatin in dairy products is its ability to improve the nutritional profile of these products. Gelatin is a good source of Protein, containing all nine essential amino acids that are necessary for human health. By incorporating type A gelatin into dairy products, manufacturers can boost the protein content of these products, making them a more nutritious option for consumers who are looking to increase their protein intake.
Furthermore, type A gelatin is a clean label ingredient that is well-accepted by consumers. As a natural and transparent ingredient, gelatin is perceived as a wholesome and trustworthy addition to dairy products. This can help manufacturers appeal to health-conscious consumers who are seeking products with simple and recognizable ingredients. In conclusion, the benefits of using type A gelatin in dairy products are numerous and significant. From improving texture and stability to enhancing the nutritional profile and clean label appeal of these products, gelatin offers a range of advantages that can help manufacturers create high-quality and marketable dairy products. By incorporating type A gelatin into their formulations, dairy product manufacturers can differentiate their products in a competitive market and meet the evolving needs and preferences of consumers.