Used in food fortification as a source of iodine to prevent iodine deficiency disorders, particularly in table salt. It is preferred in some regions over potassium iodide due to its greater stability under high temperature and humidity.

Employed in the baking industry as a dough conditioner and maturing agent to improve bread texture and volume by oxidizing gluten.

Employed in analytical chemistry for iodometric titrations and as a primary standard in volumetric analysis.

Serves as an oxidizing agent in various chemical reactions and in the preparation of other iodine-containing compounds.

Utilized in some disinfectants and antiseptics for its iodine-releasing properties.

Applied in the photography industry for toning and fixing processes.

Used in the synthesis of dyes and in certain catalyst systems.