Used primarily in the food industry as a stabilizer and emulsifier, it helps maintain the texture and consistency of various products like jellies, cheeses, and baked goods. In analytical chemistry, it serves as a component in Fehling's solution for detecting reducing sugars. It is also employed in electroplating processes to improve the quality of metal coatings. Additionally, it finds application in medicine as a mild laxative and in the preparation of effervescent formulations. Its ability to form complexes with metal ions makes it useful in water treatment and as a buffering agent in various chemical reactions.