Used in the food industry as a thickening, stabilizing, and gelling agent, particularly in products like dairy items, desserts, beverages, salad dressings, ice cream, bread, and meat analogs. It improves texture and extends shelf life. Forms heat-stable gels in the presence of calcium, ideal for encapsulated flavors or controlled release in processed foods.

In pharmaceuticals, employed for tablet binding, as a disintegrant, and in controlled-release tablets or capsules. Also used in wound dressings to form soft, absorbent gels that absorb liquids, promote moist healing environments, and aid tissue repair for chronic wounds.

Applied in cosmetics, such as face masks and skin creams, for moisture retention and a smooth feel on the skin.

Utilized in textile printing as a thickener for dyes.

In biotechnology and research, used for cell immobilization, enzyme encapsulation, creating matrices for cell culture, and cell encapsulation in applications like transplantation without immunosuppressants.