Stabilisers, emulsifiers and binding agents for foodstuffs; agents for influencing the organoleptic properties of foodstuffs; gelling agents, thickening agents, whipping agents, whiteners, mouthfeel improving agents, separating agents, technical aids, processing aids, filling aids, lubricants, antioxidants and coating agents for the use in the manufacture, treatment and processing of foodstuffs either as raw materials, intermediates or finished foods