Why gelatin in yogurt

Since it has not been disputed by the Yoplait company, it is safe to assume that the certified kosher gelatin added to Yoplait yogurt in the United States is also derived from animal products. Many non-animal-based thickening agents exist in vegetarian and vegan foods. Some examples include agar-agar, guar gum, carrageenan, and xanthan. While Yoplait's decision to include kosher gelatin would disqualify Yoplait as a vegetarian yogurt, they are not difficult to find.

There are also many non-dairy generally soy-based yogurts on the market that address the needs of the vegan consumer. Jeff Katz has been a professional librarian, educator, historian, writer and editor for almost 20 years. In this thesis, a systematic study on the role and replacement of gelatin type B in yogurt was carried out.

The main methodologies used in this research were rheology, scanning electron microscopy, texture analysis, water holding capacity WHC measurement and sensory evaluation. Firstly, the effects of gelatin concentration, pH and addition of milk proteins whey protein isolate [WPI], milk protein concentrate [MPC] and skim milk powder [SMP] on the properties of pure gelatin were studied.

Higher gelatin concentrations led to stronger gels. Rheological properties of the gelatin gels were independent of pH from 4. Gelatin A was briefly compared with gelatin B; results similar to those for gelatin B were obtained, except that gelatin A gel was more susceptible to extreme pH and addition of milk protein. Yoplait isn't the only yogurt brand to use gelatin in its dairy products: Noosa uses bovine-derived gelatin in its creamy yogurts and acknowledges on its website that this may not be suitable for vegetarians.

For gelatin-free yogurt, consider plain Greek yogurt, like Fage or Dannon's all-natural yogurt, which uses pectin, a plant-derived thickener. A source of sustenance for many vegetarians — how else are you going to make that pity veggie burger edible? Rennet , a substance derived from the stomachs of young calves, goats or lambs while they're still nursing and have not yet eaten grass, is a popular cheese-making ingredient.

Chymosin, which is also sometimes called rennin, is the enzyme found in rennet that coagulates and turns milk into cheese. Any cheeses labeled with rennet, chymosin, rennin or even just plain "enzymes" probably contain animal-derived ingredients other than dairy. You might consider making your own soft cheeses like paneer , ricotta and more heat or acid coagulated cheeses that don't require rennet.

Before you spread tofu cream cheese all over your bagel, know that the bread itself may not be vegetarian. L-cysteine, used as a dough conditioner in manufactured breads, is derived from poultry feathers or human hair.