Gelatin for Yogurt is extracted from collagen and is a high molecular weight protein composed of 18 amino acids. Bovine hide , bones and fish scales are normally used for the production of the gelatin.
Gelatin can absorb 5-10 minutes of water and if heated, it enters a sol state. Upon cooling, it enters a gel state.It is widely used in many aspects: Food Gelatin: Candy, Dessert, Soft Drink, Canned Food and yogurt.