Added to processed meats like sausages and deli meats to inhibit discoloration due to oxidation of iron and other metals.

In addition to canned seafood products to prevent the formation of tin oxide, protect the quality and appearance of packaging.

It is commonly used in baking since it helps the dough to rise when heated to release carbon dioxide gas.

Improves the taste of food products by increasing its level of acidity and affecting the taste sensations.

Aids in controlling the acidity/alkalinity of food and beverage products, thus preventing fluctuations in the pH level.

Binds with metal ions in water and with other ingredients to avoid undesired reactions and to adjust food texture.