Gelatin for desserts,
creamy and stable.

Texture, body, and no water separation.

In dairy, gelatin gives yogurt body and prevents syneresis - the watery separation that undermines shelf appeal. In desserts, it builds the smooth, sliceable-yet-creamy set that defines mousse, panna cotta, cheesecake, and jelly. Its clean melt near body temperature is what gives these products their characteristic mouthfeel; few hydrocolloids match it.

Magnus InterGlobe stocks 220 and 250 Bloom bovine skin gelatin in the US, with the full 150–300 Bloom range on contract to dial in set firmness for your specific system. Every lot is Halal-certified and BSE-free, with documentation that supports export and retail requirements.

Yogurt & set dairy

Body, creaminess, and anti-syneresis stabilization.

Mousse & panna cotta

Smooth, creamy set with a clean melt.

Cheesecake & jellies

Sliceable structure and clear, glossy jellies.

Halal · Kosher · BSE-free

KBHC 13862; Kosher on request; per-lot declarations.

Dessert gelatin, answered.

What does gelatin do in yogurt and dairy desserts?

It sets and stabilizes - giving yogurt body and preventing water separation (syneresis), and building the smooth, creamy set in mousse, panna cotta, cheesecake, and jellies. Mid-range Bloom grades are common; the exact grade depends on your set firmness and process. We stock 220/250 Bloom and offer 150–300 on contract.

Is the dessert gelatin Halal and Kosher?

Yes - Halal certified (KBHC Cert. No. 13862), Kosher on request, and BSE-free from grass-fed Ugandan cattle, with certificates shipping per lot. Important for brands selling into Halal, Kosher, and export markets.