Used as an emulsifier and thickener for all types of foods, from sauces to desserts and beverages. Foams and mousses: in sweet recipes such as whipped cream, meringue or even mousse, their stability increases, making them “fall” more slowly. In this case, 1g per liter will suffice. Ice cream: it is a perfect option to increase its texture, since it is necessary to use less fat in recipes. It also acts as an emulsifier, encouraging the formation of micro air bubbles that give volume and lightness to ice cream. Sweets and baked goods or pastries: it will be of great help to increase the firmness and improve the texture of any bread, dessert, cookie or cake that you want to prepare.