The granules dissolve into the water which allows for an oil in water emulsion. The granules I have found (making gummies and huge variety of other edibles from cakes to fine dining 7 course menus) allow the oil to bind straight to the water which helps a lot to keep the oil separating from the gummy, hard candy or whatever you are making in the end.
So in short I use it to make the emulsion stable and not really for any other reason.
Similar to using egg yolks which contain lecithin to make an oil in liquid emulsion known as mayonnaise.
Lecithin is lecithin is lethitin in whatever form.
Using this method as well as a few other chef tricks make the gummies shelf stable for a year with no leaching of oil, especially during drying and packing.