Used in the food industry as a thickening, stabilizing, and gelling agent, especially in dairy and plant-based products like milk, yogurt, ice cream, and almond milk. It helps prevent separation, improves texture, and enhances mouthfeel. Commonly used in processed foods such as sauces, dressings, and ready-to-eat meals for its ability to maintain consistency under varying temperatures.

Widely applied in pharmaceuticals and cosmetics as a suspending agent in syrups, lotions, and creams. It is used in some drug delivery systems due to its ability to form gels under specific conditions. Also found in toothpaste formulations to improve viscosity and stability.

Used in microbiology as a component in culture media, particularly for growing certain types of bacteria and for viral assays. Its gel-forming properties support the immobilization of cells and proteins in biotechnological applications.

In agriculture and animal feed, it serves as a binder and stabilizer. It is also explored for use in edible films and coatings to extend the shelf life of fruits and other perishable foods.