Ex.) Fried foods -Works as barrier and reduce oil uptake. -Maintains the product shape due to the firm thermal gel. -Improves life of cooking oil by preventing moisture from seeping out. -Improves better adhesion by thickening the batter   Ex.)Gluten free breads -Binds all ingredients together -Gives viscosity to dough and entraps gas cells -Keeps a high volume during baking or heating -Prevents from hard and gummy texture. Ex.)Fillings -Gives viscosity to filling for better handling. -Stabilizes ingredients and provides rich texture. -Works as an anti-boil out agent to prevent filling from flowing out of pies. Ex.) Reformed products -Works as a binder. -Improves product integrity, strength, and flexibility.