Maltose

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Maltose, a sugar, formed by action of the enzyme diastase on starch. Maltose is soluble in water, slightly soluble in alcohol, and crystallizes in fine needles. It is dextrorotatory—that is, it rotates the plane of polarized light to the right. Upon hydrolysis it yields a single product, glucose. An easily digested sugar, maltose is used in preparing infant food and in beverages, such as malted milk. It is fermented by yeast and is important in the brewing of beer. For the action of maltose in the body, see Sugar Metabolism.

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