This plant-derived, versatile, label-friendly emulsifier seems to do it all. It helps to create and stabilize emulsions, both oil in water and water in oil, while helping to improve texture, mouthfeel and viscosity in a range of applications. In baked goods it helps to improve the machinability, the dough release and moisture retention. In dairy alternatives it enhances the mouthfeeling and in chocolate it helps to adjust the viscosity and reduces the use of cocoa butter. It can serve as a release agent, as a replacement to synthetic emulsifiers, and disperses fat and water-binding ingredients in instant applications. Last but not least, it also provides anti-oxidation for enhanced shelf life.