β-Lactoglobulin B is widely used in the food industry due to its excellent emulsifying and gelling properties. It is a key ingredient in dairy products like yogurt, cheese, and ice cream, where it helps improve texture and stability. In protein supplements and sports nutrition products, it serves as a high-quality source of essential amino acids, supporting muscle repair and growth. Additionally, it is utilized in the development of functional foods aimed at delivering bioactive compounds, such as vitamins and minerals, due to its ability to bind and transport these nutrients effectively. In research, β-Lactoglobulin B is often studied as a model protein for understanding protein folding, stability, and interactions, contributing to advancements in biochemistry and food science.