Hi
@Viv19,
I've used it to make chocolate pudding. Have tried a lot of non-carb thickeners in the past (xantham gum, guar gum, psyllium) and this is closer to real food starch than any of the others. It can clump though, so it is a good idea to mix it with a cold liquid before. Another good way to thicken sauces, soups etc is egg yolk, but a bit trickier, and obviously wouldn't work for clear liquids.