Used in the food industry as a thickening, gelling, and stabilizing agent, especially in dairy products, desserts, sauces, and salad dressings. Forms heat-stable gels in the presence of calcium, making it ideal for molecular gastronomy techniques like spherification.

In pharmaceuticals, it serves as a binder, disintegrant, and controlled-release agent in tablets, and is used in wound dressings due to its ability to form a gel when in contact with moisture, promoting a moist healing environment. It is also utilized in oral care products, such as toothpaste and dental impression materials, for its precise gelling properties and biocompatibility.

In textile printing, it acts as a thickener for dyes, providing good adhesion and easy removal after printing. Additionally, in biotechnology, it is used for cell encapsulation.