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Absorption
Acidulation
Adhesion
Aeration
Anti-caking
Binding
Bulking
Chelating
Cling
Coating
Colouring
Complexing
Curing
Dispersion
Dust Free
Fat Emulsification
Film Forming
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Freeze Thaw Stability
Gelling
Instantising
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Moisture Control
Mouth Feel
Nutrition
Oxidising
pH Control
Preservation
Reducing
Sequestering
Solubility
Stabilising
Suspending
Succulence
Sweetening
Synergism
Taste
Texturising
Thickening
Viscosity Control
Water Binding
Wetting
Whipping
Whitening
Yield Improvement
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