Bakery: Improves texture, Increases shelf life, Improves crumb structure.

Ice Creams: Provides smooth and creamier texture. Prevents formation of ice crystals. Prevents quick meltdown.

Processed Cheese: Improves texture and Flavor, Stabilizer.

Soups: Works as a thickener, stabilizer.

Pastry Ices: Absorption of free water, Preventing excessive stickiness.

Dressing and Sauces: Thickener, Emulsion stabilizer, Improves flow properties and sauces.

Beverages: Viscosity Controller, improves body and mouth feel, improves shelf life.

Meat: Binder in sausages, absorbs free water, improves flow rate, prevent separation and migration.