Used primarily in the food industry as an emulsifier and stabilizer, it helps maintain texture and consistency in products like jellies, margarine, and processed cheeses. In baking, it acts as a leavening agent when combined with baking soda, producing carbon dioxide to help dough rise. It is also employed in the preparation of Fehling's solution, a reagent used to test for reducing sugars in analytical chemistry. Additionally, it serves as a buffering agent in pharmaceuticals to maintain the pH of certain medications. In electroplating, it is utilized to improve the quality and adhesion of metal coatings. Furthermore, it is used in photography as a component in developer solutions.