maltoz

Maltoz, also known as malt sugar, is a disaccharide composed of two glucose units linked together. It is a carbohydrate that is formed during the germination of seeds, such as barley, and is a key component of malt. Maltoz is produced industrially through the enzymatic hydrolysis of starch, a process commonly employed in the brewing and distilling industries.

The chemical formula for maltoz is C12H22O11. Its structure consists of two alpha-glucose molecules joined by an alpha-1,4 glycosidic bond. This specific bond configuration distinguishes it from other disaccharides like sucrose or lactose. Maltoz is a reducing sugar due to the presence of a free hemiacetal group on one of the glucose units.

In the human digestive system, maltoz is broken down into two molecules of glucose by the enzyme maltase, which is present in the small intestine. Glucose is then absorbed into the bloodstream and used for energy. Maltoz has a sweet taste, though it is less sweet than sucrose. It is used in various food products, including confectionery, baked goods, and beverages, to provide sweetness and a characteristic malty flavor. It is also used in infant formulas and as a carbohydrate source in nutritional supplements. The presence of maltoz in malt is crucial for fermentation, as yeast metabolizes it to produce alcohol and carbon dioxide.