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A white disaccharide, C12H22O11, formed during the digestion of starch. Also called malt sugar.
[French, from English malt.]
(Elements & Compounds) 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
[C19: from malt + -ose2]
a white, crystalline, water-soluble sugar, C12H22O11∙H2O, formed by the action of diastase, esp. from malt, on starch: used chiefly as a nutrient or sweetener, and in culture media. Also called malt′ sug`ar.
A sugar made by the action of various enzymes on starch. It is formed in the body during digestion.