Isomaltose is a disaccharide consisting of two glucose units connected by an α-1,6 glycosidic bond. It is primarily utilized in biochemical and biotechnological research as a substrate for enzymatic studies, particularly involving α-glucosidases such as isomaltase, to investigate carbohydrate metabolism and digestion processes.

In biotechnology, isomaltose serves as a model compound in fermentation processes and the analysis of oligosaccharide pathways, aiding in the development of prebiotic materials and understanding microbial utilization of carbohydrates.

While not a common commercial food additive (often confused with isomalt, a derived sugar alcohol used as a low-calorie sweetener), isomaltose may appear in specialized research formulations but has limited industrial applications in pharmaceuticals or food production.