Used as an emulsifier in food products to blend water and oil-based ingredients, commonly found in chocolate, margarine, and salad dressings. Improves texture and shelf life of baked goods by stabilizing fats and delaying staling. In pharmaceuticals, serves as a carrier for drug delivery due to its biocompatibility and ability to enhance absorption. Widely used in cosmetics for its moisturizing properties and ability to form liposomes that penetrate skin. Also added to animal feed to support liver function and fat metabolism.