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[[file:maltose.png|thumb|200px|right|Maltose]]
Maltose (/ˈmɔːltoʊs/[2] or /ˈmɔːltoʊz/[3]), also known as maltobiose or malt [[sugar]], is a disaccharide formed from two units of [[glucose]] joined with an α(1→4) bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α(1→6) bond. Its chemical formula is C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>

Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when [[amylase]] breaks down [[starch]]. It is found in germinating seeds as they break down their starch stores to use for food, which is why it was named after [[malt]]. It is also produced when glucose is caramelized.

[[Category:Glossary]]