Used as a preservative in food products, especially baked goods and meat, to extend shelf life by inhibiting mold and bacterial growth. Also serves as a flavor enhancer, providing a mild vinegar-like taste in snacks and seasonings. Commonly added to animal feed to control pathogens and improve palatability. Its antimicrobial properties make it effective in controlling spoilage in rice, pasta, and dairy-based products. Frequently used in combination with other preservatives for synergistic effects.