Used as a food preservative due to its strong antioxidant properties, helping to prevent discoloration, rancidity, and loss of vitamin C in processed foods. Commonly added to meats, canned fruits, and beverages to extend shelf life. Also functions as an oxygen scavenger in packaging to maintain product freshness. Used in pharmaceuticals to stabilize active ingredients sensitive to oxidation. Employed in cosmetic formulations to protect against oxidative degradation and maintain product efficacy.