β-Lactoglobulin is widely used in the food industry due to its functional properties. It acts as an emulsifier, helping to stabilize mixtures of oil and water in products like salad dressings and mayonnaise. Its ability to form gels makes it valuable in creating textures in dairy products such as yogurt and cheese. Additionally, it is utilized as a protein supplement in sports nutrition and health foods, providing essential amino acids. In the pharmaceutical sector, β-Lactoglobulin is explored for its potential as a carrier for drug delivery, leveraging its binding capacity with various molecules. Its role in allergen studies is also significant, as it is a major allergen in cow's milk, aiding in research on food allergies and immune responses.