Used as an emulsifier in food, cosmetics, and pharmaceuticals to stabilize water-in-oil emulsions. Commonly found in creams, lotions, and edible products where consistent texture and long-term stability are required. Also utilized in industrial applications for its surfactant properties, helping to reduce surface tension in formulations. Suitable for high-temperature processes due to thermal stability. Often combined with other emulsifiers to enhance performance in complex mixtures. As a nonionic surfactant with low HLB value (approximately 4.3), it is particularly effective for systems requiring stability of water droplets in oil phases.