Used as a thickening and stabilizing agent in food products, such as ice cream, sauces, yogurt, and other dairy items to improve texture, prevent ice crystal formation, and avoid separation. Commonly found in plant-based milk alternatives to enhance mouthfeel and suspension of particles. Utilized in gluten-free baking to improve dough consistency and moisture retention. Applied in pharmaceuticals as a binder, disintegrant, or for controlled release of active ingredients in tablets. Also used in cosmetics for its emulsion-stabilizing properties and moisture retention in lotions and creams. Additionally, employed in the textile and paper industries to increase strength and quality of fibers.