This chemical is widely used as an emulsifier in the food industry. It helps stabilize mixtures of oil and water, ensuring a consistent texture in products like baked goods, margarine, and dressings. It improves dough strength and elasticity in bread, enhancing volume and crumb structure. Additionally, it is utilized in processed foods to extend shelf life and maintain product quality by preventing ingredient separation. Its versatility makes it a key additive in achieving desired consistency and stability in various food applications.