Maltose vs. Dextrose — What's the Difference?

Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond.

The dextrorotatory form of glucose (and the predominant naturally occurring form).

A sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.

The dextrorotatory form of glucose, C6H12O6·H2O, the naturally occurring form of glucose found in all organisms. Also called dextroglucose.

A white disaccharide, C12H22O11, formed during the digestion of starch. Also called malt sugar.

The naturally-occurring dextrorotatory form of glucose monosaccharide molecule.

(carbohydrate) A disaccharide, C₁₂H₂₂O₁₁ formed from the digestion of starch by amylase; is converted to glucose by maltase; it is an isomer of trehalose

A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.

A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-

An isomer of glucose that is found in honey and sweet fruits

A white crystalline sugar formed during the digestion of starches