| LMA type | DE Ø | DA Ø | Characteristics | Typical application | Standardistion to .. |
| 200 | 27 | 23 | Very high | Jams and fruit spreads, ss 10-30 % | … to constant break strengths |
| 210 | 30 | 20 | High | Jams and fruit spreads, ss 20-40 % | |
| 220 | 32 | 18 | Medium | Jams and fruit spreads, ss 30-55 % | |
| 230 | 35 | 15 | Low | Jams and fruit spreads, ss 45-60 % | |
| 240 | 38 | 12 | Very low | Jams and fruit spreads, ss 50-65 % | |
| 200Y | 27 | 23 | Yoghurt | … to constant viscosities in protein system | |
| 240Y | 38 | 12 | Yoghurt | ||
| 200B | 27 | 23 | Buffered | Dilutable and reversible glazes, high ss | ...to constant viscosities & break strengths |
| 210B | 30 | 20 | Buffered | Dilutable and reversible glazes, high ss |