κ-Carrageenan is widely used in the food industry as a gelling, thickening, and stabilizing agent. It is particularly valued in dairy products like yogurt, ice cream, and chocolate milk, where it enhances texture and prevents ingredient separation. In meat processing, it improves water retention and provides a firmer texture in products like sausages and deli meats. Additionally, it is utilized in plant-based alternatives, such as vegan cheeses and dairy-free desserts, to mimic the mouthfeel of traditional dairy. Beyond food, κ-Carrageenan is employed in pharmaceuticals as a binder in tablets and in cosmetics for its emulsifying properties. Its ability to form strong, elastic gels makes it a versatile ingredient across various industries.