Ability to retard hydration with cations product pumped and teaches pasteurising temperatures used in ham and poultry breast to control purge and provide firmness Low hot viscosities at elevated temperatures: used in UHT systems Milk solids content(Table 2.5): makes systems economical because of the interaction with milk protein Control of viscosity prevents cracking and syneresis when filling shells(e pumpkin pie) Wide range of texture: flans and puddings tequire textures tanging from brittle to creamy and from light to heavy bodies depending on where they are marketed.