It is mainly used to increase the stability of drugs, prevent drug oxidation and decomposition, improve drug solubility and bioavailability, reduce toxic side effects of drugs, and mask drug odors and stink. In food manufacturing, it is mainly used to eliminate odors, improve the stability of spice essences and pigments, enhance emulsification ability and moisture resistance. Improving the texture of food is a good stabilizer and flavouring agent for the pharmaceutical, food, and cosmetic manufacturing industry.