Added in soups and sauces to give the soup a thick and creamy texture without changing its taste.

Used to thicken gravies and stews and give them a better texture and feel in the mouth.

Helps prevent the oil and vinegar in salad dressings or the fat and water in sauces from separating and looking unappetizing.

Serves the purpose of protecting the texture of frozen foods from the formation of ice crystals.

Assists in holding together ingredients in processed foods like nuggets and patties, enhancing the texture and mouthfeel.

An ingredient added to bakery products in order to moisturise them and give them support to make them softer and fresher.

Avoids caking in foods that have been powdered such as spices, baking powders, and grated cheese to name but a few.

Added to sugar-based products to retain a proper, grainy structure.

Used widely in the manufacturing of gluten-free products because of its ability to give structure to doughs and batters.