Products & Applications

Name: Dairy Products
Brand: ZGL

Versatile application solutions
to meet the needs of today's consumers

Dairy Products

Developing dairy products and beverages with consumer-appealing appearance, flavor and texture is a primary goal of dairy manufacturers worldwide.

Our gelatin and collagen offer key advantages in a wide range of dairy applications, helping manufacturers achieve this goal. They help prevent syneresis, improve foam and stabilize the pore structure. With the right amount of gelatin added, dairy lovers will find the soft, creamy texture irresistible.

In dairy products, edible gelatin mainly works to prevent whey separation, protect casein and stabilize foam. As living standards rise, the dairy industry grows and the supply of dairy products increases, demand for gelatin is rising accordingly.

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Soft Cheese

Gelatin's melting point is close to human body temperature, giving products a smooth, delicate mouthfeel with satisfying flavor and sensory properties.
- Soft cheese products make particularly full use of gelatin's water-binding and thickening properties.
- Gelatin's composition also helps prevent syneresis and improve stability.
Low-Fat Cream

Products made with gelatin offer sensory properties similar to cream spreads. Gelatin is used at very low dosages and is a premium ingredient. It is also an easy-to-use hydrocolloid that disperses and hydrates readily in dairy processing.
- Gelatin's stabilizing effect inhibits the breakdown of the emulsion during storage and spreading.
- Gelatin's melt-in-the-mouth character and gel-like properties ensure that low-fat products deliver sensory performance and texture similar to their full-fat counterparts.
- Where gelatin alone cannot achieve the desired product texture and processing conditions, it can be combined with other hydrocolloids (such as agar) for broader and more refined applications in dairy products.
Yogurt

In yogurt products, gelatin molecules form a weak gel network that prevents whey seepage and separation.
- Gelatin gives low-fat yogurt a texture similar to high-cream yogurt, improving consumer acceptance.
- Gelatin's stabilizing power and relatively high melting point allow it to be used on its own in yogurt products.
Sour Cream

Sour cream comes in full-fat, low-fat and fat-free varieties.
- Depending on the fat content of the cultured cream and the desired texture, gelatin is used together with other stabilizers such as plant gums or modified starch to give the product a fine appearance, smooth mouthfeel and pleasing texture.

Production Process

Equipped with internationally advanced gelatin production equipment and processes, our production is fully automated and precisely controlled, ensuring consistently high-quality gelatin products and an efficient, energy-saving production process.

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