| Use | Phycocolloid | Function |
|---|---|---|
| Water-based gelled desserts | Kappa + iotaKappa + iota + LBG | Jellify |
| Jellies | Kappa + iota | Jellify |
| Flans | Kappa, kappa + iota | Jellify and improve mouthfeel |
| Cold-prepared puddings | Kappa, iota, lambda | Thicken, jellify |
| Chocolate milk | Kappa, lambda | Keep the cocoa in suspension |
| Condensed milk | Iota, lambda | Emulsify |
| Dairy creams | Kappa, iota | Stabilize and emulsify |
| Dairy ice cream | Kappa + GG, LBG, X | Stabilize the emulsion and prevent the formation of ice crystals |
| Dairy shakes | Lambda | Stabilize and emulsify |
| Soy milk | Kappa + iota | Keep the components in suspension and improve the flavor |
| Juices | AgarKappa, lambda | Increase viscosity, emulsify |
| Cheeses | Kappa | Give texture |
| Canned and processed meats | Kappa | Retain liquids inside the meat and give texture |
| Salad dressings | Iota | Stabilize the suspension |
| Sauces and condiments | AgarKappa | Give body |
| Fillings for pies and cakes | Kappa | Give body and texture |
| Pie jellies | Kappa | Jellify |
| Gummies and candies | AgarIota | Gelling and texture |
| Frozen fish | Alginate | Moisture adhesion and retention |
| Wine | Kappa | Promotes flocculation and sedimentation of suspended solid particles |
| Beer | Kappa | To clarify and produce foam |
| Gums | Iota | Gelling and texture |
| Oven-baked products | Agar, kappa, iota, lambda | Improve quality and control moisture |
LBG: locust bean gum (E410); GG: Guar gum (E412); X: xanthan (E415)