Used in food industry as a leavening agent in baking powders, where it reacts with sodium bicarbonate to release carbon dioxide and help dough rise. Acts as a stabilizer for egg whites and prevents sugar crystallization in confectionery. Employed in winemaking to adjust acidity and remove excess potassium. Also utilized in cleaning products for removing rust and tarnish from metals due to its mild acidic properties. Used in some medicinal formulations as a mild laxative and in topical treatments for skin irritations.