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 margarine to improve texture and extend shelf life. Also utilized in cosmetics and pharmaceuticals as a skin-conditioning agent and binder in tablet formulations. Its lipid-based structure makes it suitable for controlled-release drug delivery systems and topical formulations where moisturization and barrier protection are desired.