Stabilizing Agent: Used in recipes to stabilize whipped egg whites, helping them maintain structure during baking.
Anti-caking & Thickening: Commonly added for its anti-caking and thickening properties in baking.
Versatile Baking Use: For meringues, soufflés, angel food cake, frosting, candies, sugar syrups, jams, and other desserts.
Functional Ingredient: Helps prevent sugar crystallization, retains color of vegetables during cooking, and enhances texture in cakes and candies.
Leavening Use: Acts as a leavening agent when used in baking powder mixtures with baking soda.
