β-Amylase is widely used in the food and beverage industry, particularly in the production of maltose syrup and high-maltose corn syrup. It plays a crucial role in the brewing process, where it breaks down starch into fermentable sugars, contributing to the flavor, alcohol content, and texture of beer. In baking, β-Amylase improves dough fermentation and enhances the softness and shelf life of bread. Additionally, it is utilized in the production of certain types of confectionery and as a digestive aid in dietary supplements. Its ability to efficiently convert starch into simpler sugars makes it a valuable enzyme in various industrial applications.