Used as a buffering agent in food and pharmaceutical formulations to maintain stable pH levels. Acts as a sequestrant, helping to bind metal ions and prevent oxidation in processed foods and beverages, such as sauces and drinks. Commonly found in baking powders, where it regulates the release of carbon dioxide by controlling the reaction rate with sodium bicarbonate. Employed in analytical chemistry as a component of Fehling's solution to detect reducing sugars. Also utilized in the textile and leather industries for dyeing, printing, and processing to control pH and stabilize solutions, improving color consistency. Sometimes used in skincare and cosmetic products to maintain formula stability.