Maltose, << MAWL tohs, >> is the chemical term for malt sugar. The formation of maltose in the body is the first step in the digestion of starchy foods. The enzyme amylase in saliva changes starch into maltose. Other enzymes in the body split the maltose into glucose (see Glucose ). Commercially, the enzyme diastase in malt changes starch into maltose. Fermentation changes maltose into alcohol. This is recovered by distillation. Maltose is used for sweetening some foods. See also Brewing ; Digestive system ; Malt .
