κ-Carrageenan is widely used in the food industry as a gelling, thickening, and stabilizing agent. It is commonly found in dairy products like ice cream, yogurt, and chocolate milk, where it improves texture and prevents ingredient separation. In meat processing, it enhances water retention and improves the texture of products like sausages and deli meats. Additionally, it is used in vegetarian and vegan foods as a plant-based alternative to gelatin, providing a similar gel-like consistency. Beyond food, κ-Carrageenan is utilized in pharmaceuticals as a binder in tablets and in cosmetics for its emulsifying properties. Its versatility makes it a valuable ingredient across various industries.