What Is Maltose and Is It Good or Bad for You?

Maltose is a type of sugar that is similar to other common sugars like sucrose and lactose. Maltose is part of a group of sugars called disaccharides and it is an important source of energy, but it in excess it may harm you.

Maltose is a type of sugar that is similar to other common sugars like sucrose and lactose. Typically found in malt products, it may also be used as an added sweetener in processed foods. 

When you think of sugar, you may think of the bag of white sugar sitting in your pantry. Although this table sugar is a commonly used sweetener, there are actually many different kinds of sugar with different properties. 

Maltose is part of a group of sugars called disaccharides. Table sugar, often used in baking or to sweeten your coffee, is actually a molecule called sucrose. Sucrose is a disaccharide, meaning that it’s made up of two smaller sugar molecules. In the case of table sugar, the two smaller molecules are glucose and fructose. 

Two other common dietary disaccharides are lactose, which is found in dairy products, and maltose, which is a product of malting grains. Unlike sucrose, maltose is composed of two molecules of glucose. 

Maltose is formed in malt products or in the gut. Malt is the product of sprouted cereal grains. During the malting process, sprouted grains are kept under tightly controlled conditions in order to produce malt, which contains maltose. Malt is commonly used to brew beer and other alcohols or as a food additive on its own. 

In addition to forming in edible products like malt, maltose is also formed in the gut when starches are broken down. Starches are a type of polysaccharide, a long sugar chain made up of smaller sugars. Starch is broken down in the body so that smaller sugars, such as maltose, are made available for the body to use. 

Maltose is very similar to other sugars, particularly other disaccharides like sucrose and lactose. However, there are some key differences between them.

Maltose is less sweet than other types of sugar but still impacts blood glucose levels. One major difference between maltose and sucrose is how they taste. Although maltose and sucrose are both disaccharides, maltose tends to taste less sweet. Additionally, sucrose is more easily dissolved in water. 

Although maltose tastes less sweet than sucrose, it has a similar impact on blood glucose levels. Maltose has a high glycemic index, which means that it has a dramatic effect on how much glucose is available in the blood. 

The body processes maltose slightly differently than other sugars. Unlike other sugars, maltose is made up entirely of glucose. Glucose is an essential source of energy for the body, particularly for the brain. 

The liver seems to handle glucose and sucrose better than other sugar molecules such as fructose. Fructose, a component of sucrose, is converted quickly to fat by the liver. Glucose, like that found in maltose, seems to stick around in the body for longer periods before it is converted into fat. 

Maltose and other types of sugars are important sources of energy for the body. However, consuming too much of any sugar, particularly sugars that are added to processed foods, can have negative effects on your health. 

Refined sugars affect the body differently than complex carbohydrates. Sugars are a type of carbohydrate, or carb. Carbs are essential sources of energy for the body. The body breaks down large, complex carbohydrates into smaller components, such as sugars, that are more easily used as fuel.

Complex carbohydrates are typically found in foods such as fruits, vegetables, and whole grains. Unprocessed, complex carbohydrates break down in the body more slowly than refined, simple carbohydrates, such as those found in sweets and sodas. 

Heavily processed carbohydrates are easily digested by the body and often don’t contain the additional nutrients that are found in foods with more complex carbohydrates. Since simple carbs like sugar are so easy to break down, they can contribute to weight gain and may promote diabetes and heart disease. 

Refined sugars may negatively impact your health. There’s some evidence that refined sugars, such as sucrose and maltose, can have negative impacts on your health. Many processed foods contain added sugars, which are often simple sugars that are broken down quickly by the body. 

Sucrose and high-fructose corn syrup are the sugars most commonly added to processed foods, although other sugars like maltose may also be used. Consuming too much added sugar can increase triglycerides, a type of fat, in the blood. Excessive intake of simple sugars may also lead to weight gain and increased fat tissue around the muscles and liver. 

This fat buildup may lead to conditions such as heart disease, diabetes, and non-alcoholic fatty liver disease. The American Heart Association recommends cutting back on added sugar intake to help reduce your risk. 

Maltose is a simple sugar that is found in malt or formed in the body when starch is broken down. Maltose and other sugars are important sources of energy for the body. However, excess added sugar may have negative health impacts. It’s important to be aware of your added sugar intake and to opt for foods with low amounts of added sugar whenever possible.