Maltose is a vital disaccharide sugar composed of two glucose molecules, playing crucial roles in various biological processes and food products.
- Chemical Structure: Features the molecular formula C₁₂H₂₂O₁₁, formed through a condensation reaction between two glucose molecules
- Formation: Created through the breakdown of starch and glycogen via enzymatic action
- Applications: Commonly found in beer, corn, bread, and various sweet products
- Biological Significance: Serves as an easily digestible energy source, particularly important in infant nutrition
- Industrial Use: Essential in fermentation processes, particularly in bread-making and brewing
