Used as a surface modifier for starch to produce modified starches that are effective emulsifiers in food products. The modification imparts amphiphilic properties, allowing the starch to stabilize oil-in-water emulsions. Commonly applied in flavor emulsions, beverages, and processed foods where improved dispersion and shelf stability are required. Also used in paper sizing to enhance water resistance and in some industrial applications for its reactivity with cellulose and proteins.