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Use: It is used in cooking as a stabilizing and thickening agent in dressings and ice cream sauces, and mainly for homemade gluten-free bread recipes, as it improves the crumb structure and does not crumble. In ice creams, it is used to prevent the formation of ice crystals and to give a thicker texture to those with 0% fat. It is also used in fat-free dairy products and as a gluten substitute in gluten-free products (bread, pasta, and other flour-based products) for people who are allergic to wheat gluten. It has a fatty mouthfeel and can therefore replace unnecessary fats in sauces, smoothies, and dips.
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