Maltooctaose is primarily used in the field of biochemistry and food science. It serves as a substrate in enzymatic studies to understand the mechanisms and kinetics of enzymes like amylases, which break down complex carbohydrates. In the food industry, it is utilized as a stabilizer and texturizer, enhancing the consistency and shelf life of various products. Additionally, maltooctaose is employed in the development of specialized nutritional formulations, particularly in sports and medical nutrition, where controlled carbohydrate release is essential. Its role in research also extends to the study of carbohydrate metabolism and the development of diagnostic tools for metabolic disorders.