Used as an intense artificial sweetener in a wide range of food and beverage products due to its high sweetness potency—approximately 7,000 to 13,000 times sweeter than sucrose. It is stable under heat and over a broad range of pH conditions, making it suitable for use in baked goods, dairy products, beverages, chewing gum, and tabletop sweeteners. Commonly used in low-calorie and sugar-free products to help reduce overall sugar content without sacrificing sweetness. Also used in pharmaceuticals and oral care products such as toothpaste and mouthwash where sweetness is desired without promoting tooth decay. Its minimal impact on blood glucose levels makes it suitable for diabetic-friendly formulations.