Used in food industry as a thickening and gelling agent, especially in dairy products, dressings, ice cream, sauces, and desserts like puddings and jellies. Helps prevent separation of liquids and improves texture. Forms heat-stable gels in the presence of calcium, useful in molecular gastronomy for creating encapsulated liquid spheres.

Employed in pharmaceuticals as a binder in tablets and capsules, and in coatings for controlled release of active ingredients. Used in wound dressings due to its ability to form soft, moist hydrogel gels that maintain moisture and promote healing.

Applied in textile printing as a thickener for dyes. Also used in cosmetics as a stabilizer and thickener in products like creams, lotions, and face masks, providing smooth texture and ease of use.

Utilized in dental impressions as a component of impression materials that set quickly upon contact with water. Additionally, employed in cell encapsulation for biotechnology and tissue engineering applications.