Used in food fortification as a source of iodine to prevent iodine deficiency disorders, particularly in table salt and as a dough conditioner and maturing agent in baking to strengthen gluten and improve bread quality. Added to salt and flour in regions where dietary iodine is insufficient, helping to support proper thyroid function and reduce goiter incidence.

Employed in the glass and ceramics industry as an oxidizing agent to control foaming and remove bubbles during melting.

Also used in analytical chemistry as an oxidizing agent in iodometric titrations for determining reducing agents.

Utilized in some disinfectants, antiseptics, and water treatment for its iodine-releasing properties, though usage is limited due to toxicity.

Additionally, applied as an intermediate in organic synthesis, in the preparation of radioprotective agents, and in certain industrial processes involving oxidation reactions.