DAIRY   APPLICATION RECOMMENDED HYDROCOLLOID(S) FUNCTION(S)         Ice Cream (Hard, Soft serve) Primary: LBG, CMC Controls heat shock, prevents sandiness, gives body and chewiness. Secondary: Carrageenan Provides weak gel that immobilizes serum separation from other stabilizers (as needed).         Sherbet CMC Improves mouthfeel & body. Controls ice crystals and sugar migration.         Milkshakes (Processed) Guar, CMC, Carrageenan Prevents serum separation. Aids mix viscosity and provides shear resistance (machines).         Chocolate Milk/Drinks   (UHT or pasteurized) Carrageenan Suspends cocoa and improves mouthfeel.         Evaporated Milk Carrageenan Prevents milkfat separation during storage.         Cottage Cheese Carrageenan/LGB Prevents syneresis and adds creaminess.         Cream Cheese (Hot Pack) LGB Prevents weeping, gives body and improves creaminess.         Snack Dips & Spreads Carrageenan Water binder, emulsion stabilizer, aids creaminess.         Coffee Whitener         (Powder) Carrageenan Stabilizes emulsion during spray drying.     (Liquid) Carrageenan Prevents separation.         Yogurt PLT Gum Blend JL Prevents separation/syneresis control.         Cheese (Processed) Sodium Alginate Gives high melt character for thermal process applications.         Cheese (Sauces) Sodium Alginate Stabilizes emulsion, thickens and aids cling.         Pudding (Flan Type) Carrageenan/LBG or Xanthan /LBG Semi-brittle gel, controls syneresis.         Pudding (Cooked Type) Carrageenan Soft gelled texture.         Pudding (instant) CMC or Carrageenan (lambda) Thickener, adds creaminess.         Creamy Dessert   (Cold Fill or Multilayer) Carrageenan (iota) Soft creamy texture. Thixotropic behavior after filling, no syneresis.         Spreadable Cream PLT Gum Blend #DCC Consistency, mouthfeel & prevents weepage.