Used as a gelling agent in food products such as plant-based desserts, dairy alternatives, and beverages, providing texture and stability with low usage levels. Common in vegan and gluten-free formulations due to its ability to form firm gels at low concentrations. Employed in microbiology as a solidifying agent in culture media, offering clear, firm gels suitable for bacterial and plant tissue growth. Utilized in pharmaceuticals and cosmetics for controlled release formulations, thickening, and stabilizing emulsions. Its high clarity and strong gel strength make it ideal for encapsulation and delivery systems in drug and nutrient applications.