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Hydroxyethylcellulose has found its place in the food industry as a thickener, stabilizer, and texturizing agent. It can improve the texture of products such as sauces, dressings, and dairy items, offering enhanced mouthfeel and consistency. HEC's binding properties are particularly valuable in low-fat and gluten-free formulations, where it can simulate the texture typically provided by fats or gluten. Moreover, as consumers become increasingly aware of food ingredients, the safety and natural qualities of hydroxyethylcellulose make it an appealing option for clean-label products.