Used primarily in the food industry as a leavening agent in baking powders, where it reacts with sodium bicarbonate to release carbon dioxide and help dough rise. It stabilizes egg whites and improves volume and texture when whipping. Commonly found in confectionery to control crystallization in sugar syrups and prevent graininess in candies. Employed in winemaking as a natural byproduct that helps adjust acidity and prevent unwanted precipitation in bottled wines. It is also used in cosmetics and skincare products for its gentle exfoliating and pH-adjusting properties. Additionally, used in some cleaning formulations for removing light stains and tarnish from metals due to its mild abrasive and acidic properties.