maltose

noun

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malt·ose | \ ˈmȯl-ˌtōs

, -ˌtōz \

Definition of maltose

: a crystalline dextrorotatory fermentable sugar C₁₂H₂₂O₁₁ formed especially from starch by amylase

Examples of maltose in a Sentence

Recent Examples on the Web The whole duck is then cleaned, prepped, dried, glazed with maltose and spices, dried again, and roasted. — National Geographic, 18 Mar. 2020 When mixed with water, starch in the flour is converted to the sugars glucose and maltose. — Tim Mcdonnell, Quartz, 24 Mar. 2020 The second is disaccharides, which are just two of these single sugar molecules linked together: sucrose, or table sugar (glucose + fructose); lactose, or milk sugar (glucose + galactose); and maltose, or malt sugar (glucose + glucose). — Carolyn L. Todd, SELF, 24 June 2019 After 25 generations, Dodd found that the starch-eating flies would no longer mate with the maltose eaters. — Carrie Arnold, Quanta Magazine, 4 June 2014 Check the label for ingredients like brown sugar, corn sweetener, corn syrup, dextrose, fructose, glucose, high-fructose corn syrup, honey, invert sugar, lactose, malt syrup, maltose, molasses, raw sugar, sucrose, trehalose and/or turbinado sugar. — Rebecca Drudi, baltimoresun.com, 10 Sep. 2017 The dates contain a mixture of simple sugars, mostly fructose and glucose but also trace amounts of maltose and sucrose. — Tom Taylor, SI.com, 16 Aug. 2017 See More

These example sentences are selected automatically from various online news sources to reflect current usage of the word 'maltose.' Views expressed in the examples do not represent the opinion of Merriam-Webster or its editors. Send us feedback.

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maltolte

maltose

maltreat

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“Maltose.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/maltose. Accessed 6 Jul. 2022.

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More Definitions for maltose

maltose

noun

malt·ose | \ ˈmȯl-ˌtōs, -ˌtōz

Medical Definition of maltose

: a crystalline dextrorotatory fermentable disaccharide sugar C₁₂H₂₂O₁₁ formed especially from starch by amylase (as in saliva and malt), as an intermediate reducing product in metabolism, and in brewing and distilling and used chiefly in foods and in biological culture media