A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-a-D-glucopyranosyl-D-glucose. It rotates the plane of polarized light further to the right than does dextrose and possesses a lower cupric oxide reducing power.

Also called malt sugar. Used in the fermentation of alcohol by converting starch to sugar. The primary sugar in beer.

Maltose is a dark sugar solution that is made from the fermented grains of barley, wheat or millet in a process known as malting. Maltose is commonly used in Chinese cooking.

Water soluable, fermentable sugar from malt.

The main fermentable sugar obtained from malted grains.

A water-soluble, fermentable sugar contained in malt.

a white crystalline sugar formed during the digestion of starches

The sugars that are derived from malts. These sugars interact with the yeast during fermentation to create alcohol and CO2.

Maltose is a disaccharide consisting of two sugar molecules and is found in grain.

Made up of two glucose units linked together. It is made during the breakdown of starch.

the fermentable sugar derived from mashing the grain.

is a disaccharide that plays an important role in the fermentation of alcohol by converting starch to sugar. Also known as malt sugar, available at most organic and specialty food stores.

A fermentable sugar generally formed from starch by the action of the enzyme amylase. Maltose is a disaccharide isomer of sucrose and lactose.

A disaccharide of two glucose molecules, and the primary fermentable sugar obtained from mashing malt. One-third the sweetness of sucrose.

The preferred food of brewing yeast. Maltose consists of two glucose molecules joined by a 1-4 carbon bond.

Fundamental structural unit of glycogen and starch; used as a nutrient and sweetener.

The water-soluble, fermentable malt sugar.

Malt sugar, used in Agar formulations

Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. It is the second member of an important biochemical series of glucose chains. The addition of another glucose unit yields maltotriose, and a four glucose chain is maltotetrose, etc.