Used primarily in the food industry as a leavening agent, especially in baking powders, where it reacts with sodium bicarbonate to release carbon dioxide and help dough rise. It acts as an acidifier, contributing to the control of pH in food products. Commonly found in recipes for cookies and other baked goods to achieve desired texture and spread. Also used in wine production to stabilize tartaric acid levels and prevent crystallization in bottled wines. In laboratory settings, it serves as a source of tartaric acid for various chemical preparations and analytical applications.