Used as a preservative in the food industry, particularly in baked goods, to prevent mold and bacterial growth, extending shelf life. Commonly added to bread, cakes, and pastries. Also used in some dairy products and processed meats. Functions by inhibiting the growth of spoilage-causing microorganisms. Employed in animal feed to preserve nutritional quality and prevent spoilage. Occasionally used in cosmetics and pharmaceuticals as a preservative due to its antimicrobial properties.