κ-Carrageenan is widely used in the food industry as a gelling, thickening, and stabilizing agent. It is particularly effective in dairy products like yogurt, ice cream, and chocolate milk, where it improves texture and prevents separation. In meat processing, it is used to enhance water retention and improve the juiciness and tenderness of products like sausages and ham. It also finds application in plant-based alternatives, such as vegan cheeses and dairy-free desserts, to replicate the creamy texture of traditional dairy. Additionally, κ-Carrageenan is utilized in pharmaceuticals as a binder or stabilizer in tablets and capsules, and in cosmetics for its emulsifying and moisturizing properties. Its versatility and natural origin make it a popular choice across various industries.