Isomalt is widely used in the food industry, particularly in sugar-free confectionery such as hard candies, chewing gums, and lozenges. It provides a sweet taste with low hygroscopicity, meaning it does not absorb moisture easily, which helps maintain product texture and extend shelf life. Due to its resistance to crystallization, it is ideal for making clear, glossy candies. It is also used in baked goods and dessert products as a sugar substitute because it has a minimal impact on blood glucose levels, making it suitable for diabetic-friendly and low-calorie formulations. In addition to food, Isomalt serves as a bulking agent in pharmaceuticals and nutraceuticals, and is sometimes used in cosmetic products for its humectant and texturizing properties.