λ-Carrageenan is used in the food industry as a thickening and stabilizing agent, especially in dairy and plant-based products like ice cream, yogurt, and non-dairy milks to improve texture and prevent separation. Commonly used in processed meats to enhance water retention and improve slicing properties. Utilized in pharmaceuticals for tablet formulation as a disintegrant or binder and in some drug delivery systems due to its viscosity-enhancing properties. Applied in cosmetics and personal care products such as lotions, creams, and toothpastes to stabilize emulsions and provide desired consistency. Serves as a clarifying agent in beverages like beer and wine by helping remove haze-forming proteins. Used in tissue engineering and cell culture as a scaffold material due to its biocompatibility and ability to form hydrogels under specific conditions.