Primarily used in the food industry as a stabilizer and emulsifier, it helps maintain the texture and consistency of products like jellies, cheeses, and baked goods. In analytical chemistry, it serves as a component in Fehling's solution, which is employed to test for reducing sugars. Additionally, it is utilized in electroplating processes to improve the quality and adhesion of metal coatings. In medicine, it acts as a mild laxative and is sometimes included in effervescent formulations. Its ability to form stable complexes with metal ions also makes it useful in various industrial cleaning agents and as a buffering agent in biochemical applications.