Used as a sweetening agent in food and beverage products. Commonly applied in soft drinks, baked goods, and processed foods to enhance flavor and provide energy. Also utilized in pharmaceuticals as an excipient in syrups and liquid medications to improve palatability. In laboratory settings, employed as a cryoprotectant and stabilizer in cell preservation and enzyme assays. Additionally, serves as a carbon source in microbial fermentation processes for biofuel and antibiotic production.