Used primarily in the food industry as a leavening agent in baking powders, helping dough rise by releasing carbon dioxide when heated. It also serves as a stabilizer and pH regulator in various food products, ensuring consistent texture and flavor. In winemaking, it prevents tartaric acid crystallization, improving wine clarity. Additionally, it is employed in cleaning solutions for its mild abrasive properties, effectively removing stains from surfaces. In pharmaceuticals, it acts as an excipient in tablet formulations, aiding in drug stability and dissolution. Its versatility makes it valuable across multiple industries.