| ≥1 piece |
Gelatin as a Thickener and Stabilizer are widely used in yogurt and other dairy products. The colorless, odorless gelatin, and milk will not be any reaction at low temperatures directly into the gum, It forms a creamier product and keeps the fruit suspended in the yogurt. It also serves as a bulking agent, reducing the calorie content, by replacing the yogurt with water.