Other names: Maltosa, Malt sugar, Maltose, Malt sugar, Glucopyranosyl-D-Glucose
Harm score: 2 (Derivatives of natural substances)
Maltose, also known as Maltosa, Malt sugar, Maltose, Malt sugar or Glucopyranosyl-D-Glucose, is a simple disaccharide consisting of two molecules of glucose. This sugar gets its name from its presence in barley malt, from which it was first isolated. It finds its wide use in the food industry and subsequently in our bodies, where maltose is broken down in the digestive tract into individual glucose molecules that provide energy to the body.
Maltosis is mainly used in the food industry to accentuate the flavour characteristics of various products, to improve texture and also as a source of energy. This is particularly the case in baked goods, biscuits, pancakes, confectionery, ice cream, ice chips, ice cream, candy, various beverages and yeast-based foods. Large quantities of maltose can also be found in beer, where it plays a key role in its production and influences its final taste. This malt sugar is extracted from barley malt during a process called saccharification when brewing beer. From a consumer point of view, it is interesting to note that, although maltose is a sugar, its sweetness is lower compared to regular table sugar. However, the effect on the human body is broadly similar.
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