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In the food industry, hydroxypropyl cellulose (E463) serves multiple functions. As a food additive, it is commonly utilized as a thickening agent, stabilizer, and emulsifier in various food products. For instance, it can improve the texture of sauces, soups, and dressings by providing a smooth and consistent mouthfeel. Its ability to retain water also helps prevent the separation of oil and water in emulsified products, ensuring a uniform distribution of ingredients.