Maltotriose is a trisaccharide composed of three D-glucose units connected by α-1,4 glycosidic linkages. It forms as an intermediate during starch hydrolysis by α-amylase and is abundant in malt extracts and brewing wort. As a reducing sugar, it participates in Maillard reactions during food processing. It exhibits moderate sweetness, lower than glucose or maltose, and serves as a substrate for glucoamylase enzymes in fermentation. Maltotriose is utilized in biochemical research to study carbohydrate-metabolizing enzymes and in the food industry for controlling fermentability and body in beverages. Its structure confers high water solubility due to multiple hydroxyl groups while remaining stable under typical processing conditions.