Used as a thickening and stabilizing agent in food products, improving texture and consistency in sauces, soups, and dressings. Helps prevent separation of liquids and maintain texture even under changing temperatures. In frozen products, reduces ice crystal formation and preserves product shape after thawing. Also functions as a binder in pharmaceutical tablets, ensuring uniform composition and proper disintegration, and aids in the dispersion of active ingredients while improving texture in pharmaceuticals and cosmetics. In paper manufacturing, enhances strength and surface properties for better printability. Its modified structure provides improved resistance to heat, shear, and acidic conditions during processing.