Used primarily as an emulsifier and stabilizer in the food industry, helping to blend ingredients that would otherwise separate, such as oil and water. Commonly found in baked goods, dairy products, and processed foods to improve texture and extend shelf life. Also utilized in cosmetics as a skin-conditioning agent and emollient, and in pharmaceuticals as a binder in tablet formulations and for controlled drug release, particularly in transdermal applications. Its amphiphilic nature makes it effective in forming and stabilizing emulsions and foams.