Used in food processing as an emulsifier and stabilizer, particularly in processed cheeses to improve texture and melting properties. Acts as a buffering agent to control acidity in canned foods and beverages. Employed in meat and poultry products to enhance water retention and improve yield during processing. Also functions as a dispersing agent in dry powdered mixes to prevent caking and ensure even mixing.

In detergents, it helps soften water by sequestering calcium and magnesium ions, boosting cleaning efficiency.

Used in dental products for tartar control due to its ability to bind calcium in saliva.

Serves as a corrosion inhibitor in water treatment systems and as a component in electroplating baths to stabilize metal ions.