Maltopentaose is widely used in the food industry as a functional ingredient due to its ability to enhance texture, stability, and sweetness in various products. It is commonly incorporated into baked goods, confectionery, and beverages to improve moisture retention and extend shelf life. In the pharmaceutical sector, it serves as an excipient in drug formulations, aiding in the controlled release of active ingredients. Additionally, maltopentaose is utilized in biotechnology and research as a substrate for enzyme studies and fermentation processes, contributing to advancements in biofuel production and microbial research. Its low glycemic index also makes it suitable for dietary products aimed at managing blood sugar levels.