Used in food industry as a thickening and gelling agent, especially in dairy products, desserts, and beverages. Forms heat-stable gels in the presence of calcium, making it ideal for encapsulation and creating artificial fruits or caviar-like beads in molecular gastronomy.

Employed in pharmaceuticals as a binder in tablets and for controlled drug release due to its gel-forming properties. Also used in wound dressings, where it absorbs exudate and forms a gel that promotes healing in moist environments.

Applied in textile printing as a thickener for dyes, ensuring sharp patterns and even application.

Used in biotechnology for cell immobilization, particularly in enzyme and cell culture applications, due to its biocompatibility and gentle gelation process. Also utilized in cosmetics to increase viscosity and provide skin moisturization.

Found in dental impressions as a component of alginate impression materials, providing accurate and quick molds of teeth and oral structures.