It is used in traditional chewing gums and lozenges; it also acts as a foam stabilizer in confectioneries such as Turkish delight.

It has thickening, stabilizing, and emulsifying properties.

It is an animal-derived protein with thickening and gelling properties. It is widely used in powdered dessert mixes, confectionery and pastries, meat products, biscuits, as well as in the wine, fruit juice, and film industries.

In dairy products, it is used to maintain emulsion stability, prevent fat and whey separation, improve texture, and inhibit curd formation. In meat products, it provides better sliceability, increases water-holding capacity, ensures tenderness, and is used for fat reduction and as a fat replacer.

It functions as a thickener and stabilizer. In addition, it is used in foods as a suspension stabilizer, emulsifier, texture modifier, and foam enhancer.

It is used in pastry, confectionery (especially jellies), dairy products, beverages, and the pharmaceutical industry for its gelling and thickening properties.