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]