a disaccharide of glucose formed by the enzymic hydrolysis of starch: used in bacteriological culture media and as a nutrient in infant feeding. Formula: C12H22O11
Word origin
C19: from malt + -ose2
maltose in American English
(ˈmɔlˌtoʊs)
noun
a white, crystalline, dextrorotatory disaccharide obtained by the action of the diastase of malt on starch