Chitosan is a natural polysaccharide that has become of great interest due to its multiple possible applications, which is a great challenge for both the scientific community and the food industry. Chitosan offers a wide range of food applications, including formation of biodegradable films and coatings, immobilization of enzymes, as an antimicrobial agent, and dietary supplement with hypocholesterolemic properties. The number of issued patents on the application of chitosan and its derivatives has been increasing steadily in the last decade. The present works reviews recent patents and important developments related to the use of chitosan in food industry.