Used as a thickening, stabilizing, and gelling agent in food products such as dairy items, dressings, and desserts. Forms heat-stable gels in the presence of calcium, useful in creating encapsulated flavors or controlled texture in processed foods. Applied in pharmaceuticals as a binder in tablets and in wound dressings due to its ability to form a gel in moist environments, promoting healing. Also utilized in cosmetics for texture enhancement in creams and lotions. Commonly found in dental impression materials because of its fast, reliable gel formation when mixed with water.