Sodium dihydrogen phosphate is used as an acidity regulator in food processing such as brewing and dairy products; in meat products, it serves as a binding agent and stabilizer, with a usage amount of about 0.4%. According to FAO/WHO (1984) regulations, sodium dihydrogen phosphate is used in: low-concentrated milk, sweetened condensed milk, and light cream, with a usage amount of 0.2% (calculated as anhydrous substance); cream powder and milk powder, with a usage amount of 0.5%; processed cheese, with a usage amount of 0.9% (calculated as P); lunch meat, cooked ham, minced cooked meat, etc., with a usage amount of 0.3% (used alone or in combination with other phosphates, calculated as P2O5); instant meat broth and soup, with a usage amount of 1%; cold beverages, with a usage amount of 0.2%. Additionally, in corned beef, the usage amount is 0.2% to 3.0%.

Buffer agent. Water softener. Used in the manufacture of sodium hexametaphosphate and sodium pyrophosphate. For the determination of magnesium. In haploid breeding, it is used to prepare improved White's medium.