Used as a food additive for its thickening, binding, stabilizing, and solubilizing properties, commonly found in processed foods, dry products like instant soups, powdered salad dressings, beverages, and ready-to-drink items to improve texture and consistency. Frequently added to sports and nutritional drinks for quick-digesting carbohydrates due to its easy absorption. Employed in pharmaceuticals as a filler or excipient in tablets and capsules to improve dispersion of active ingredients. In cosmetics, it controls viscosity and enhances product stability.

Also utilized in low-fat food production to mimic fat texture, such as in low-fat yogurt or ice cream. Serves as a precursor in the production of glucose and high-fructose corn syrup. Additionally, used 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.