Used as a mild sweetener in food products, especially in baked goods and confectionery, due to its lower sweetness compared to sucrose and its ability to contribute to browning and moisture retention. Commonly found in infant formulas and nutritional supplements as a source of digestible carbohydrate. Serves as a substrate in microbial fermentation processes for the production of ethanol, organic acids, and enzymes. Utilized in pharmaceutical formulations as an excipient for tablet binding and as a cryoprotectant in the preservation of cells and vaccines. Also employed in research settings to study carbohydrate metabolism and enzyme activity, particularly in assays involving alpha-glucosidase.