Phosvitin from egg yolk is widely utilized in the food industry due to its strong emulsifying and antioxidant properties. It enhances the stability and shelf life of various food products, particularly those prone to oxidation, such as meat and dairy items. In the cosmetic industry, it is valued for its ability to protect skin from oxidative stress and improve moisture retention, making it a key ingredient in anti-aging and hydrating formulations. Additionally, its high phosphorus content makes it a potential candidate for developing bioactive peptides with health benefits, including bone health improvement and immune system support. Researchers also explore its use in biomedical applications, such as drug delivery systems, due to its unique structure and binding capabilities.