Used primarily in food industry as an acidity regulator and leavening agent. It is a key component in baking powders, where it reacts with sodium bicarbonate to release carbon dioxide, helping dough rise. Also serves as a stabilizer and antioxidant in beverages and confectionery. In winemaking, it helps control pH and prevent crystallization of tartrates. Its chiral properties make it useful in some pharmaceutical syntheses for resolution of enantiomers.