Amyloglucosidase from Aspergillus niger is widely used in the food and beverage industry for breaking down starch into glucose. It plays a crucial role in the production of high-fructose corn syrup, a common sweetener in soft drinks and processed foods. In brewing, it aids in converting residual starches into fermentable sugars, enhancing alcohol yield and improving the clarity of beer. The enzyme is also utilized in the baking industry to improve dough handling and texture by modifying starch components. Additionally, it is employed in biofuel production to convert starch-based feedstocks into fermentable sugars for ethanol production. Its ability to efficiently hydrolyze starch makes it a valuable tool in various industrial processes.