Its main function is to impart stability through its binding and emulsifying properties. Karaya has been used as a stabiliser in whipped cream and in imitation whipped cream. Also used to stabilise meringue powders through its binding properties, and enables a greater volume of meringue to be produced from a fixed amount of protein. In combination with Carrageenan, Karaya increases the shelf life of bread and other bakery goods and improves the tolerance of dough to overmixing. In meat processing, Karaya has been used as an emulsifier and binder. It functions by absorbing the water residue from the ice used in manufacturing processed meats, and by emulsifying the protein, fat and moisture to give a cohesive smooth appearance to the finished product.

Found in cereal and potato-based snacks, cheese spreads, bakery products, nut coatings, fillings, toppings and coatings for bakery products, desserts, emulsified sauces, egg-based liqueurs, dietary food supplements, dairy products and chewing gum. Also used as a denture adhesive, and laxative

May cause dermatitis, asthma, rhinitis and urticaria.