From The Collaborative International Dictionary of English v.0.48 :
Maltose \Malt"ose`\ (m[add]lt"[=o]s`), n. [From Malt.] (Biochem.) 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-[alpha]-D-glucopyranosyl-D-glucose. It rotates the plane of polarized light further to the right than does dextrose and possesses a lower cupric oxide reducing power. [1913 Webster +PJC]From WordNet (r) 3.0 (2006) :
maltose n 1: a white crystalline sugar formed during the digestion of starches [syn: maltose, malt sugar]