Used as a buffering agent to maintain stable pH in pharmaceuticals and biological systems. Commonly applied in anticoagulant treatments, where it prevents blood clotting in sample collection tubes by binding calcium ions. Widely used in food industry as an emulsifier and preservative, especially in processed cheeses and canned foods. Also employed in beverage formulations to enhance flavor stability and control acidity. In laboratory settings, it serves as a component in electrophoresis buffers and cell culture media. Its low toxicity and good solubility make it suitable for both industrial and medical applications.