Maltose
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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.
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Maltose - is a naturally occurring sugar germinating grains, sometimes referred to as malt sugar. It is a reducing sugar.
Dextrose, maltose, or glucose obtained by converting starch with acids. This syrup is used in baking, primarily to prevent the crystallization of sugar. Light corn syrup is clear, colorless and mild in flavor.
Barley malt syrup is a sweetener produced from sprouted barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein.
During the malting process, the grains produce maltose, a unique type of sugar. The sweetener has a unique flavor and a distinctive rich, dark color.
Corn Syrup - Dextrose, maltose, or glucose obtained through the process of converting starch with use of acids. The syrup is used in baking, primarily to prevent the crystallization of sugar.
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A common ingredient in the US made by adding enzymes to corn starch, turning it into syrup of dextrose, maltose and/or glucose. It comes in two flavours - dark and light.
Simple carbohydrate: Any of a number of small carbohydrate molecules (mono- and disaccharides), including fructose, lactose, maltose, and sucrose.
Principal monosaccharides that occur in food are glucose and fructose. Three common disaccharides are sucrose, maltose and lactose. Polysaccharides of interest in nutrition include starch, dextrin, glycogen and cellulose.
 See also: Sugar, Starch, Grain, Water, Glucose
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