MALTOSE

or Malt-Sugar, a di accharid—i.e., a sugar of the same cla that contains both ordinary sugar and milk-sugar. In the human digestion, it is formed from starch by the action of the saliva and pancreatic juices, pa ing next into Guvcose (which see). It is the principal ingredient of malt-sirup, malt extract, and corn sirup. Commercially, it is a white, erystalline product obtained by the action of malt or diastase on starch (in this country, commonly cornstarch) with or without the preliminary step of a brief immersion in an acid solution.