Used widely in microbiology as a solidifying agent for culturing bacteria and other microorganisms. It provides a stable, gel-like medium that supports growth without being metabolized by most organisms.

In the food industry, it serves as a gelling, thickening, and stabilizing agent in products like desserts, jellies, dairy items, and processed foods such as sauces and mayonnaise. Its ability to form gels at low concentrations makes it a popular choice.

Additionally, it is utilized in molecular biology for techniques like gel electrophoresis, where it helps separate DNA, RNA, or proteins based on size.

In pharmaceuticals, it acts as a binder, emulsifier, suspending agent, and is used to make vegetarian capsules and as a laxative.

Its natural origin and non-toxic properties make it suitable for use in cosmetics, where it contributes to the texture, viscosity, and stability of creams and lotions.