Used as a food preservative to inhibit the growth of mold, yeast, and bacteria in acidic foods and beverages such as soft drinks, fruit juices, pickles, and salad dressings. It is effective at low pH levels and helps extend shelf life without altering taste. Also found in some pharmaceutical formulations and cosmetic products to prevent microbial contamination. Often preferred over sodium benzoate in low-sodium products due to its potassium content. Safe when used in specified amounts and often combined with citric acid or phosphoric acid to enhance preservative efficacy.