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. Serves as a preservative in some food products by reducing water activity. In pharmaceuticals, used as an excipient in syrups and liquid formulations to improve palatability. Also utilized in cell culture media as a carbon source for microbial and plant tissue cultures. In agriculture, applied in foliar sprays to improve crop yield and stress resistance. Frequently used in laboratories as a standard in calibration and analytical testing.