Detection of Gelatin in Dairy Products

Gelatin, a structural protein of animal origin, is also known as collagen. It is colorless and odorless in structure. Properties of gelatin:

• It thickens when added to liquid.
• It gels and allows it to solidify.
• Gelatin has the ability to absorb and bind 5-10 times its own weight in liquid.
• It gives a clean, clear visual appearance to the products.

Gelatin, which has no nutritional properties because it is poor in amino acids, is obtained from the connective tissues and bones of animals such as cattle, sheep, goats and pigs. Use of Gelatin in Foods

• Gelatin is used as a thickener along with starch, pectin and gum in milk and dairy products. It's a food cheat.
• Especially for yoghurt production, the addition of gelatin and pectin is used to obtain a harder and more consistent structure.

According to the Fermented Dairy Products Communiqué, it is prohibited to use gelatin or any other additives in plain yoghurts. For this reason, Gelatin Determination is carried out in Milk and Dairy Products.