Used in the food industry as a gelling agent and stabilizer, particularly in the production of jellies, jams, and preserves. It helps improve texture and consistency.

In pharmaceuticals, it serves as an excipient in drug formulations, aiding in controlled release and enhancing bioavailability.

Widely applied in research for studying pectin metabolism and enzymatic processes due to its role as a pectin derivative.

Also utilized in cosmetic formulations for its moisturizing and skin-conditioning properties.

In biotechnology, it acts as a substrate for enzymes like polygalacturonase, aiding in the study of plant cell wall degradation.