Used in microbiological research as a carbon source for cultivating specific bacteria and fungi that metabolize complex sugars. Commonly employed in enzyme studies involving amylases and glucosidases to assess activity and specificity. Found in some specialized nutrient media for cell cultures requiring slow-releasing carbohydrates. Applied in food science to study starch digestion and fermentation processes. Also used in the development of prebiotic formulations and functional foods due to its fermentability by beneficial gut microbes.