Used as a solidifying agent in microbiological culture media, providing a stable surface for bacterial and fungal growth. Commonly applied in food industry as a gelling, thickening, and stabilizing agent in products like desserts, jellies, and dairy items. Utilized in molecular biology for gel electrophoresis to separate DNA, RNA, and proteins. Also serves as a vegetarian alternative to gelatin in various culinary applications. Employed in pharmaceuticals as a binder or emulsifier in tablets and ointments. Acts as a bioadhesive in tissue engineering and wound healing products.