Maltooctaose is primarily used in research and development within the fields of biochemistry and food science. It serves as a substrate for studying enzyme kinetics, particularly for amylases and other carbohydrate-active enzymes, helping to understand their mechanisms and efficiency. In the food industry, it is explored for its potential as a slow-release carbohydrate, offering sustained energy in sports nutrition or functional foods. Additionally, maltooctaose is utilized in the production of specialty sweeteners and as a stabilizer or texturizer in processed foods. Its application also extends to the pharmaceutical sector, where it is investigated for drug delivery systems due to its biocompatibility and controlled degradation properties.