Used as a buffering agent in food and pharmaceuticals to maintain stable pH levels. Commonly found in processed cheeses and dairy products to control acidity and improve texture. Serves as an emulsifier in cheese manufacturing, helping to blend fats and water evenly. Applied in medical diagnostics as part of reagents in blood tests, particularly for anticoagulation in laboratory samples. Also used in water treatment to sequester metal ions and reduce hardness. Found in some dietary supplements as a source of citrate for alkalizing effects in the body.