In food processing, HPMC serves as a thickening agent, stabilizer, and emulsifier. Different grades of HPMC can be selected based on the desired texture and viscosity of food products, such as sauces, dressings, and bakery goods. For instance, low-viscosity grades can help achieve a pourable consistency, while higher viscosity grades contribute to a creamier texture. This versatility is what makes HPMC a favored ingredient in the food industry, where consumer preferences for texture and mouthfeel are paramount.