Used as a sugar substitute in sugar-free and reduced-calorie foods such as chewing gum, candies, and baked goods due to its sweet taste and low glycemic index. Common in diabetic-friendly products because it causes smaller rises in blood glucose and insulin levels. Also used in oral care products like toothpaste and mouthwash for its non-cariogenic properties—does not promote tooth decay. Provides bulk and texture similar to sugar in food formulations, making it suitable for confectionery and chocolate products. Used in some pharmaceuticals as a sweetener in syrups and chewable tablets.