Widely used in the starch processing industry to break down starch into glucose, enabling efficient production of sweeteners like glucose syrups and high-fructose corn syrup. Plays a key role in fermentation processes, particularly in bioethanol production, where it converts starch from grains into fermentable sugars. Commonly applied in the brewing industry to increase fermentable sugar content, reducing residual dextrins and producing low-calorie beers. Also utilized in food processing to modify texture and improve sweetness in products such as baked goods and fruit juices. In analytical chemistry, it serves as a reagent for determining starch content in biological and food samples due to its specific hydrolytic action on α-1,4 and α-1,6 glycosidic bonds.