Abstract: Chia seed has been applied in foods and medical field for a long history. As a by-product of chia seed, chia gum has unique physical and chemical properties and diverse structural conformations. As an emerging resource in food industry applications, chia gum can also be used in technological applications such as improving the nutritional value of products, adjusting the viscosity, stability and texture of the food system. This paper reviews the extraction and drying methods, main nutritional value and functional properties of chia gum and its application in meat products, baking products, dairy products, food preservation and packaging. The future research direction and application prospect of chia gum are discussed in order to provide ideas and objectives for the food industry to seek new green modifiers.