Widely used as an emulsifier in food products, it helps blend ingredients that typically do not mix, such as oil and water, ensuring a smooth texture in items like ice cream and salad dressings. In pharmaceuticals, it serves as a solubilizing agent, enhancing the dissolution of poorly soluble drugs, thereby improving their absorption in the body. Additionally, it is employed in cosmetics to stabilize formulations and improve the spreadability of creams and lotions. In biotechnology, it is utilized in cell culture media to prevent cell clumping and promote uniform growth. Its surfactant properties also make it effective in cleaning agents, where it aids in breaking down grease and dirt.