Maltose, commonly known as malt sugar, is a reducing disaccharide composed of two D-glucose units linked by an α(1→4) glycosidic bond. It forms during enzymatic hydrolysis of starch by α-amylase and is central to brewing and malting processes. Maltose is less sweet than sucrose and serves as an energy source in fermentation. In humans, intestinal maltase hydrolyzes it to glucose for absorption. It crystallizes as a monohydrate and exhibits mutarotation in solution due to its anomeric carbon. Maltose is widely used in food production, confectionery, and as a carbohydrate standard in biochemical research. Its properties include high water solubility and stability under neutral conditions, though it can participate in Maillard reactions during heating.