Reduction of expensive cocoa butter.

Controls sugar crystallization.

Controls the flow properties of chocolate.

Helps in the homogeneous mixing of ingredients

Improved shelf life for products such as chewing gum.

Helps in the homogeneous mixing of ingredients.

Reduces spattering during frying.

Even distribution of ingredients in dough mixture

Improves wetting properties of hydrophilic powders and lipophilic powders Improves fat distribution.

Emulsification of fat-sugar-water systems.

Easy removal of sticky materials from hot or cold surfaces of moulds and pans.

Release of wafer products.

Emulsification and stabilization of fat/sugar/water.