Isomalt is widely used in the food industry as a sugar substitute due to its low glycemic index and reduced calorie content. It is particularly popular in sugar-free candies, chocolates, and baked goods, as it provides a similar texture and sweetness to sugar without the same caloric impact. Additionally, isomalt is heat-stable and does not crystallize easily, making it ideal for creating decorative sugar art and sculpting in pastry work. Its non-cariogenic properties also make it a preferred ingredient in sugar-free chewing gums and dental products, as it does not contribute to tooth decay.