Used in the preparation of chocolate and confectionery products by facilitating flow and avoiding the formation of lumps.

Common in the baking industry to prevent sticking of dough to surfaces and utensils with ease of handling and shaping of the bread, pastries and cookies.

It aids in emulsifying oil and water in products like salad dressing, margarine and mayonnaise so that they do not settle and give a smooth texture.

Used in moulds, pans, baking trays, cakes for easy removal of baked products and confectioneries without cracking or breaking.

Creates a thin barrier on the outermost layer of food products such as nuts, dried fruits, and snack bars to reduce moisture loss and ensure product freshness.

Combined with dietary supplements and fortified foods to increase the ability of fat soluble vitamins and other nutrients to be transported and assimilated in the body.