Yogurt
Provides moisture retention, body, creaminess, clean taste release, decreased fat separation, and glossy appearance. Mix stabilizer with sugar 1:4, add after SNF, agitate 15 min for protein hydration, stir 5 min before continuing.
Cream
Prevents syneresis, improves sleek/smooth appearance, body, shine. Dosages 0.4�0.8% with other hydrocolloids for different cream types.
Cheese
Increases curd yield, produces soft compact curds. Creamy cheese: 1�2% tara gum mixed, melted, cooled. Cultured dairy: 0.10�0.35%.
Puddings/Custards
0.10�0.40% � adds mouthfeel, suspension, reduces syneresis.
Why It Works
Strong water-binding, no negative reactivity with milk proteins, stable across dairy pH ranges.