Used extensively in the food and beverage industry as a sweetener and energy source, it is a key ingredient in products like candies, baked goods, and soft drinks. In the medical field, it serves as an intravenous nutrient for patients unable to consume food orally, providing essential energy for cellular function. Additionally, it is utilized in fermentation processes to produce ethanol, biofuels, and various pharmaceuticals. In biotechnology, it acts as a substrate for microbial cultures and cell growth media. It also plays a role in diagnostic tests, such as blood glucose monitoring for diabetes management.