κ-Carrageenan is widely used in the food industry as a gelling, thickening, and stabilizing agent. It is commonly found in dairy products like yogurt, ice cream, and chocolate milk, where it improves texture and prevents ingredient separation. In meat processing, it is used to enhance water retention and improve the juiciness and tenderness of products like sausages and deli meats. Additionally, it is utilized in plant-based alternatives, such as vegan cheeses and desserts, to mimic the texture of dairy-based products. Beyond food, κ-Carrageenan is also employed in pharmaceuticals as a stabilizer in lotions, creams, and controlled-release drug formulations. Its versatility and natural origin make it a popular choice across various industries.