Frozen yogurt
Milk fat makes up about 0.55–6% of the yogurt; added in quantities inversely proportional to the amount of milk solids, it lends richness to the yogurt. Milk solids represent 8–14% of the yogurt volume, providing lactose for sweetness and proteins for smoothness and increased resistance to melting. Sugar (beet or cane) provides 15–17% of the yogurt ingredients. In addition to adding sweetness, it increases the volume of solid ingredients, improving body and texture. Gelatin and/or vegetable additives (guar gum, carrageenan) stabilize the yogurt, reducing crystallization and increasing the temperature at which it will melt. This stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change.