Used as a food additive to regulate acidity and act as a preservative in dairy products, baked goods, and beverages. It helps improve texture and stability in processed foods. Commonly found in calcium-fortified products due to its bioavailable form of calcium. Also used in molecular gastronomy for spherification processes, where it reacts with sodium alginate to form gel-like membranes. In pharmaceuticals, it serves as a calcium supplement in oral medications and is included in some dental products for its remineralizing properties.