Used as a food additive to improve texture and act as a firming agent in processed foods such as canned fruits and vegetables. Helps maintain structural integrity during heat processing. Commonly added to dairy products and baked goods as a source of calcium without affecting flavor. Utilized in molecular gastronomy for spherification processes, where it reacts with sodium alginate to form gel-like spheres. Also found in some oral health products and supplements due to its bioavailable calcium content, supporting bone health. Employed in pharmaceuticals as an excipient and mineral supplement.