a fat substitute due to its unique hydrocolloid  properties. It can absorb water and form a thick,  

被用作 脂肪替代品。 它可以吸收水分並形成濃稠的

gel-like consistency that replicates the texture  and mouthfeel of fat in food products. This gel  

凝膠狀稠度，複製食品中脂肪的質地和口感。這種凝膠

formation aids in moisture retention, mimicking  the creaminess typically provided by fats.  

的形成有助於保濕，模仿通常由脂肪提供的奶油味。

Furthermore, it helps stabilize emulsions, similar  to the role fats play in certain food systems.

此外，它有助於穩定乳液，類似於脂肪在某些食品系統中發揮的作用。