Used as a sugar substitute in sugar-free candies, chewing gum, and chocolate due to its sweet taste and low glycemic impact. Common in diabetic-friendly and low-calorie food products because it provides fewer calories than sugar and does not promote tooth decay. Also functions as a humectant and texturizer in baked goods, helping retain moisture and improve texture without crystallizing. Frequently found in pharmaceuticals as a filler or sweetener in chewable tablets and syrups, especially for children.