It is used for white surface coating, as an anti-caking agent, as a filler in pharmaceuticals, and as a stabilizer in canned fruits.

In addition to being used as an anti-caking additive, it also plays a role in beer and wine production by separating yeast and proteins and preventing foam formation.

In baked goods, it serves as a nutrient source for yeast. It supports free-flowing properties in products such as sugar, flour, powdered soups, and powdered beverages. In the pharmaceutical industry, it is used as a disintegrant in tablet production.