Used as an emulsifier in food, cosmetics, and pharmaceuticals to stabilize oil-in-water emulsions. Helps in the formulation of creams, lotions, and ointments by improving texture and consistency. Also applied in the preparation of microemulsions and nanoparticles for drug delivery systems. Commonly found in baked goods to improve volume and texture by interacting with starch. Acts as a dispersing agent in industrial applications and aids in the uniform mixing of immiscible substances.