Widely used as a sweetener in food and beverages, it enhances flavor and provides energy. It is a key ingredient in baking, contributing to texture, browning, and moisture retention in cakes, cookies, and pastries. In the confectionery industry, it is essential for making candies, chocolates, and syrups. It also acts as a preservative in jams and jellies by inhibiting microbial growth. In the pharmaceutical industry, it is used as an excipient in tablets and syrups to improve taste and stability. Additionally, it serves as a fermentation substrate in the production of bioethanol and other bioproducts. In laboratories, it is used in density gradient centrifugation for separating biological molecules.