What it does
It carries a small protein fraction attached to a large carbohydrate structure. The protein part anchors into the oil droplet and the carbohydrate part extends into the water, which is exactly how an emulsifier works. That is unusual among gums, most of which stabilise an emulsion made by something else rather than making one.
Where it works
Flavour emulsions for beverages, where it holds oil in suspension for months. Confectionery, as a film former and to prevent sugar crystallising. Also as a carrier in spray dried flavours.
Where it does not
It is needed at a far higher level than a conventional emulsifier, which makes it expensive in a cost driven product. Supply and price are also historically volatile, since it is harvested rather than manufactured.
What it interacts with
It tolerates acid and salt well, which is part of why it survives in beverages. It builds very little viscosity, so it is rarely the material that provides body.
