They are thus often used as thickeners, emulsifiers, conditioners, clarifying agents, and even drag reducers. They find use as co-emulsifiers, emollients and thickeners in cosmetics and food industry. They function as thickeners, extenders, emulsion stabilizers and are exceptional binders in processed meats. Occasionally xanthan gum or other thickeners are used. Starch, gelatin or milk protein may be added as thickeners. Guar gums are preferred as thickeners for enhanced oil recovery (EOR). Some applications include thickeners, flocculants, dispersants, and drag reducing agents. Sugar alcohols are used widely in the food industry as thickeners and sweeteners. Soaps are key components of most lubricating greases and thickeners. Such soaps are also used as thickeners to increase the viscosity of oils. Some formulations (e.g. Napalm-B) use polymeric thickeners, namely polystyrene. In lithium-based greases, lithium carboxylates are thickeners. Other thickeners may be used, including stearates and powdered polytetrafluorethylene (PTFE). Sugar, a flavoring agent, and thickeners are primary ingredients. Proteins used as food thickeners include collagen, egg whites, and gelatin.