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This white to off-white powder or granule is nearly insoluble in water, only slightly soluble in methanol, and insoluble in acetone or anhydrous ethanol. It functions as a tablet and capsule lubricant at 0.5-2.0% (w/w) and can form a protective film coat in effervescent tablets. Having one fewer fatty chain and one more hydrophilic group than magnesium stearate, it avoids the slow-dissolution issue associated with that lubricant, making it well suited for drugs sensitive to magnesium stearate, such as razole-class compounds. It also acts as a regulator and stabilizer in foods like baked goods, thickened flour products, baked potatoes, and processed grains, used at 0.2-1.0% of food weight.
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