Do emulsions work well in dairy products and puddings?
Edited
Yes. Emulsions have been used successfully in dairy and pudding applications cooked to around 175°F, with good flavor retention after cooking. The heat-stable, water-dispersible nature of emulsions suits the cooked dairy matrix well, and post-cook flavor retention is one of the more common reasons formulators choose emulsions for this category over extract or oil formats.