In the case of dairy desserts, carrageenans are widely used, as they interact very favorably with milk proteins, increasing the creaminess and improving the texture and overall sensation in the mouth. The functionality of a pH acid is limited.

The ice cream industry uses locust bean gum, tara gum, xanthan gum and carrageenans. Adding locust bean, tara, and guar gum confers elasticity, slows the growth of crystals and improves the sensation in the mouth after several freeze-thaw cycles. The carrageenans facilitate the incorporation of air.

For the preparation of yogurts, puddings and custards carrageenans, agar, locust bean gum, xanthan gum, and modified starches are mainly used.

• Processed cheeses.
• Dairy desserts.