A crystalline disaccharide (
C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also
maltobiose and
malt sugar. Chemically it is
4-O-. It rotates the plane of polarized light further to the right than does dextrose and possesses a lower cupric oxide reducing power. [1913 Webster]