• Processed Meat, Poultry & Seafood - Water binding, increased product yields, improved texture, fat replacement, meat/seafood analog binding, tolerant to high levels of salt.
  
  
• Dairy (Chocolate Milk, Frozen Desserts, UHT Milks, Flans, Puddings, Low Fat Cheese, Cheese Analogs) - Provides cocoa suspension, milk stability, emulsion stability, milk gelling.
  
  
• Cold Milk Powders (Diet powder mixes, Nutritional beverage mixes) - Provides body and mouthfeel, suspends solids.
  
• Water gel Desserts - Provides wide range of textures and flavor release, all without the need for refrigeration.
  
• Toothpaste - Provides structure without masking flavors, resistant to enzymatic breakdown.
  
• Pharmaceutical -- provides animal-free capsules (soft and hard).
  
  
• Petfoods - Binds water, provides structure and prevents fat separation in canned retorted products, excellent binding.
  
• Air Freshener Gels - Provides structure and controlled release of active ingredients such as per fume in a water gel base.
  
• Beer Fining -- acts as a process aid in beer manufacture to produce good clarity.

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