Used extensively in the food industry as a sweetener and energy source in beverages, baked goods, and confectionery. It serves as a key ingredient in fermentation processes to produce ethanol, beer, and wine. In the medical field, it is administered intravenously to treat dehydration and low blood sugar levels. It is also a vital component in cell culture media for growing microorganisms and mammalian cells in research and biotechnology. Additionally, it plays a role in the production of vitamins, amino acids, and organic acids through microbial fermentation.