Used primarily as a sugar substitute in food products due to its sweet taste and low caloric content. It does not promote tooth decay, making it common in sugar-free chewing gums, candies, and oral care products like toothpaste and mouthwash. Also serves as an intermediate in the synthesis of certain pharmaceuticals and specialty chemicals. Its stability under heat and across a range of pH levels makes it suitable for use in processed foods and dietary supplements. Additionally, it is studied for potential use in diabetic-friendly food formulations because it has minimal impact on blood glucose levels.