Maltose

Maltose is a disaccharide, meaning it is composed of two glucose units linked together. It is naturally found in small amounts in some plants, such as barley and oats. Industrially, it is typically produced by the enzymatic breakdown of starch, often from sources like corn or wheat.

Maltose functions primarily as a sweetener and flavour enhancer in food products. Its mild, pleasant sweetness and caramel-like notes make it suitable for a variety of foods. It is commonly found in confectionery, baked goods, and some beverages.

Maltose is a carbohydrate that provides energy. The UK's Department for Environment, Food & Rural Affairs (Defra) does not list maltose as a regulated food additive in the UK, suggesting it is generally considered a food ingredient rather than an additive requiring specific authorisation. European food additive regulations do not list maltose as an authorised additive. As a sugar, excessive consumption of maltose, like other sugars, contributes to calorie intake and can be a factor in weight management and dental health.