Used as an anticoagulant in blood collection tubes by binding calcium ions, preventing clotting during diagnostic testing. Commonly found in medical laboratories for routine blood analysis.

Acts as a buffering agent in pharmaceuticals and food products to maintain stable pH levels. Frequently used in effervescent tablets and oral suspensions.

Serves as a flavor enhancer and emulsifying agent in food processing, especially in processed cheeses to improve texture and melting properties.

Employed in dialysis solutions to help regulate acidity and support electrolyte balance during treatment.

Utilized in molecular biology as a component of cell culture media and RNA stabilization solutions due to its chelating and buffering properties.

Also used in cosmetics as a pH adjuster and chelating agent.