A crystalline sugar formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power.
- A white crystalline sugar, C12H22O11, formed during the digestion of starch. Also called malt sugar.
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