| Use |
Function |
| Ice cream, ice milk |
Whey prevention Control meltdown |
| Chocolate, eggnog, fruit-flavored |
Suspension, bodying |
| Fluid Skim milk |
Bodying |
| Filled milk |
Emulsion stabilization bodying |
| Creaming mixture for cottage cheese |
Cling |
| Chocolate, etc. |
Suspension, bodying |
| Controlled calorie |
Suspension, bodying |
| Evaporated |
Emulsion stabilization |
| Infant formulations |
Fat and protein stabilization |
| Cooked flans or custards |
Gelation |
| Cold prepared custards (with added TSPP) |
Thickening, gelation |
Pudding and pie fillings (starch base)
Dry mix cooked with milk |
Level search gelatinization |
| Ready-to-eat |
Syneresis control, bodying |
| Whipped cream |
Stabilize overrun |
| Aerosol whipped cream |
Stabilize overrun stabilize emulsion |
| Instant breakfast |
Suspension, bodying |
| Shakes |
Suspension, bodying, stabilize overrun |
| Yogurt |
Bodying, fruit suspension |
| Use |
Function |
| Dessert gels |
Gel Formation |
| Low-calorie Jellies |
Gel Formation |
| Pet-foods (canned) |
Fat stabilization, thickening, suspending gelation |
| Fish gels |
Gel Formation |
| Syrups |
Suspension, bodying |
| Fruit drink powders and frozen concentrates |
Bodying Pulping effects |
| Relishes, pizza, barbecue sauces |
Bodying |
| Imitation milk |
Bodying, fat stabilization |
| Imitation coffee creams |
Emulsion stabilization |
| Whipped toppings (artificial) |
Stabilize emulsion, overrun |
| Puddings (nondairy) |
Emulsion stabilization |
| Air-treatment gels |
Gel Formation |
| Toothpastes |
Binding Agent |
| Lotions |
Bodying, emollient |
| Suspensions (industrial) |
Suspension |
| Dispersions |
Suspension, dispersion |
| Water-based paints |
Suspension, flow control emulsion stabilization |
| Beverages |
Clarifying Agent |
