Used in the food industry as an acidity regulator and flavoring agent, particularly in effervescent tablets and beverages, and as a source of iron in nutritional supplements and fortified foods such as ready-to-eat meals and cereals, helping prevent iron deficiency anemia.

Employed in microbiology as a component of culture media, supporting the growth of certain bacteria by providing iron and citrate, and specifically in tests for hydrogen sulfide (H2S) production by bacteria.

Utilized in photography and printmaking processes, where it acts as a light-sensitive agent in cyanotype printing, producing blue images (blueprints) upon exposure to sunlight.

Also found in some pharmaceutical formulations as an iron supplement due to its relatively high bioavailability.