Gelatin-containing yogurt has a thicker consistency than gelatin-free yogurt.
<h3>What is gelatin?</h3>
Gelatin is a proteoglycan that is made from boiling tendons. Gelatin is used as a thickening agent. It is usually obtained from cows or pigs.
It is an animal protein substance having gel-forming properties, used primarily in food products and home cookery, and also has various industrial uses.
The hydrolysis of gelatin, an irreversibly hydrolyzed form of collagen, converts protein fibrils into smaller peptides, whose molecular weights can vary widely depending on the physical and chemical processes used for denaturation. Ice cream, dips, yogurt, most gummy candies, and gelatin desserts all include gelatin. Gelatin is available in powder, granules, and sheets for use in cooking. Some instant varieties can be put into the cuisine right away, while others need to soak in water first.
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