Maltose

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Maltose, often called "malt sugar," is a common disaccharide composed of two D-glucose units joined by an α-(1,4)-glycosidic bond. It is an important intermediate in the enzymatic hydrolysis of starch and a key component of malting. Maltose is readily digestible and serves as a direct energy source. Due to its sweet flavor and availability, it is widely used as a sweetener and as a substrate for fermentation in the food and beverage industries.