Used in the food industry as an acidity regulator and stabilizer, particularly in baking powders, effervescent tablets, bakery products, and icing to prevent sugar crystallization. It reacts with sodium bicarbonate to release carbon dioxide, aiding in leavening baked goods. Serves as a source of potassium in nutritional supplements.

Employed in electroplating baths to improve deposit smoothness, brightness, and uniformity.

Utilized in analytical chemistry for the preparation of Fehling's solution, which detects reducing sugars.

Found in some pharmaceutical formulations as an excipient to enhance dissolution, stability, and pH control.