I also put it into baked goods - usually about 1/4 cup per recipe when I’m making bread or scones or pancakes. It adds what I think of as a pleasantly slimy texture (I also think pears and kiwi are the only fruits with a “pleasantly gritty” texture). Perhaps “smooth” would be a better adjective. And I keep mine in the freezer in a tightly sealed Zip-lock bag.