Used as a food additive for its thickening, binding, and stabilizing properties, commonly found in processed foods, beverages, and powdered products to improve texture and consistency. Frequently added to sports and nutritional drinks for quick-digesting carbohydrates. Employed in pharmaceuticals as a filler or excipient in tablets and capsules. Also utilized in microbiological culture media as a carbon source. Its low sweetness and high solubility make it ideal for enhancing shelf life and mouthfeel in various industrial applications.