Maltose vs. Sucrose — What's the Difference?

Common in fermented foods and beverages.

A disaccharide consisting of glucose and fructose.

A disaccharide formed from two glucose molecules.

The primary sugar used in cooking and baking.

Digested by the enzyme maltase.

Naturally found in many fruits and vegetables.

Known for its role in the digestion of starch.

A significant source of calories in many diets.

Less sweet than sucrose.

Requires the enzyme sucrase for digestion.

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.

Sucrose is made up of one molecule of glucose and one molecule of fructose joined together. It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose.

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.

A crystalline disaccharide of fructose and glucose, C12H22O11, extracted chiefly from sugarcane and sugar beets and commonly known as table sugar. Also called saccharose.

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

(carbohydrate) A disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.

(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 common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. At one time the term was used by extension, for any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type; however this usage is now archaic.

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-

A complex carbohydrate found in many plants and used as a sweetening agent

A white crystalline sugar formed during the digestion of starches

Like other sugars, excessive intake of maltose can contribute to health issues such as dental cavities, weight gain, and metabolic disorders.

Maltose is less sweet than sucrose, which is why it is less common as a direct sweetener in foods.

Maltose is primarily obtained from foods that involve the enzymatic breakdown of starches, such as in cereals and certain processed foods.

Diabetics need to manage maltose intake as it directly influences blood glucose levels, similar to other sugars.

Sucrose is more widely used due to its higher sweetness and availability from sugar crops like cane and beet.

The body metabolizes sucrose by splitting it into glucose and fructose, which are then used for energy or stored as fat.

Natural sources of maltose are not abundant; it is mostly found in germinating grains and as a byproduct of starch digestion.

Maltose is beneficial in brewing for its fermentable sugar content, contributing to the alcohol and flavor profile of beers.

In plants, sucrose acts as a transportable form of energy from leaves to other parts of the plant where needed.

Processed foods high in sucrose include candies, soft drinks, baked goods, and many types of desserts.