Used as a buffering agent in pharmaceuticals and food products to maintain stable pH levels. Acts as an anticoagulant in blood collection tubes by binding calcium ions, preventing clotting during medical testing. Commonly added to food and beverages as an emulsifier and preservative, especially in processed cheeses to improve texture and melting properties. Also utilized in cleaning formulations for its ability to chelate metal ions, enhancing detergent performance. Found in some effervescent tablets and oral rehydration solutions to improve taste and stability.