Maltose, a disaccharide composed of two glucose molecules linked together, is a fundamental carbohydrate used widely in the food industry. It’s commonly produced through the enzymatic hydrolysis of starch, typically derived from grains like barley or rice. This process involves breaking down the starch into individual glucose molecules using enzymes like amylase. Another enzyme known as maltase catalyzes the bonding of two glucose units to form maltose. This resulting maltose is normally produced as a syrup or powder to act as a sweetener or thickener. Maltose is often used in brewing, confectionery, baking, and in infant formulas.