Some applications of the electrodialysis are explained below.
* The desalination of whey is the largest area of use for this type of dialysis in the food industry. It is necessary to remove crude cheese whey containing calcium, phosphorus and other inorganic salts to produce different foods such as cake, bread, ice cream and baby foods. The limit of whey demineralisation is almost 90%.
*  De-acidification of fruit juice such as grape, orange, apple and lemon are processes in which electrodialysis is applied. An anion-exchange membrane is employed in this technique implying that citrate ions from the juice are extracted and replaced by hydroxide ions.
* Desalting of soy sauce can be done by electrodialysis. The conventional values of salt in brewed soy sauce are about 16-18 %, which is a quite high content. Electrodialysis is used to reduce the amount of salt present in the soy sauce. Nowadays diets of low salt content are very present in the society.
* Electrodialysis allows the separation of amino acids into acidic, basic and neutral groups. Specifically, cytoplasmic leaf proteins are extracted from alfalfa leaves applying electrodialysis. When proteins are denatured, the solutions can be desalted (of K ions) and acidified with H ions.