D-Raffinose is widely used in the food and pharmaceutical industries due to its prebiotic properties. It supports the growth of beneficial gut bacteria such as Bifidobacteria and Lactobacilli, making it valuable in functional foods and dietary supplements aimed at improving digestive health. It is also used as a stabilizer and cryoprotectant in pharmaceutical formulations, helping to preserve the activity of sensitive biomolecules like enzymes and vaccines during freeze-drying and storage. In research, D-Raffinose serves as a selective substrate in microbiological media to differentiate bacterial species based on their ability to metabolize complex carbohydrates. It is also employed as a starting material in studies of sugar absorption and transport across cell membranes in biological and biochemical applications. Additionally, it acts as a standard in chromatographic analysis for separating oligosaccharides. In plant science, it is used in tissue culture as an energy source and osmotic regulator to support cell growth and development, as well as to investigate the role of sugars in responses to environmental stresses such as drought or high temperatures.