Food, Beverage & Supplement
Widely used to increase viscosity, improve texture, and stabilize emulsions in many products, helping extend shelf life. In ice cream, it improves water retention, reduces water-molecule movement, creates a smooth texture, and helps prevent large ice crystals. It is also used in syrups, canned coconut milk, icing sugar, and sugar-coated foods to prevent crystallization; in mayonnaise as a protective colloid; in milk and fruit juice as a suspending agent; and in salad dressings, yogurt, beverages, and animal feed to increase thickness and viscosity.