Maltose and isomaltose are forms of carbohydrates and are more commonly referred to as types of sugars. Carbohydrates are often characterized as monosaccharides, consisting of a single sugar, disaccharides, consisting of two sugars, or polysaccharides, which are made up of more than two sugars. Both maltose and isomaltose are disaccharides. Maltose is sometimes referred to as malt sugar.
About Sugars
Glucose, galactose and fructose are considered monosaccharides. Any combination of two monosaccharides bonded together creates a dissacharide. In addition to maltose, other common dissacharides include lactose, the main sugar in milk, and sucrose, which is more commonly known as table sugar. In comparison with sucrose, maltose and isomaltose are less sweet and cannot be used in place of table sugar, although they may sometimes be used as a sweetener.
Chemistry
Both maltose and isomaltose are made up of two units of glucose, with the location of their bond differing. Maltose is a hydrolysis starch and can be hydrolyzed, or broken down, by the enzyme maltase to form molecules of glucose. Simply, it is the result of the digestion of starch. Isomaltose is an isomer of maltose; however, unlike maltose, it cannot be fermented.
Sources
Of the dissacharides, maltose is the least common naturally occurring of the sugars. It is found in small amounts in corn syrups and germinating grains. Foods that are malted, such as barley, produce enzymes that convert sugars into maltose. Malted barley is most commonly used in the production of beer. Adding additional units of glucose to maltose can result in maltodextrin, which is a common additive in foods.
Intolerance
Individuals deficient in maltase or isomaltase enzymes may experience an intolerance to foods that contain maltose and isomaltose, much like someone who lacks lactase enzymes and experiences lactose intolerance. Symptoms of an intolerance may include gastrointestinal problems, such as bloating, nausea, vomiting and cramping, or upper respiratory infections. Maltose and isomaltose intolerances are often coupled with a sucrose intolerance, as with congenital sucrase-isomaltase deficiency. Following a strict diet prescribed by a physician or dietitian may be necessary to control the symptoms of the intolerance.
