β-Lactoglobulin is widely utilized in the food industry due to its functional properties. It acts as an emulsifier, stabilizing mixtures of oil and water in products like salad dressings and sauces. Its ability to form gels makes it valuable in dairy products such as yogurt and cheese, enhancing texture and consistency. Additionally, β-Lactoglobulin is used in protein supplements and sports nutrition products for its high-quality amino acid profile, aiding muscle recovery and growth. In the pharmaceutical sector, it serves as a carrier for hydrophobic drugs, improving their solubility and bioavailability. Its binding capacity with small molecules also makes it useful in flavor encapsulation, ensuring prolonged release in food products.