Used as a stabilizer and protectant in pharmaceuticals, it helps preserve the integrity of proteins, vaccines, and antibodies during freeze-drying and storage. In the food industry, it acts as a natural preservative, enhancing shelf life and maintaining texture in baked goods, dairy products, and processed foods. It is also employed in cosmetics to moisturize and protect skin by retaining water and preventing dehydration. Additionally, it serves as a cryoprotectant in biological research, safeguarding cells and tissues during freezing and thawing processes. Its ability to form stable complexes with other molecules makes it valuable in various industrial and scientific applications.