What it does in the body
- Intermediate in starch digestion
- Quick energy source (yields two glucose molecules)
- Flavor component in malted foods and beverages
- Fermentation substrate (brewing and distilling)
How much you need (Daily Value)
| Group | Recommended | Source |
|---|---|---|
| Adult male | No RDA; consumed as part of total carbohydrate intake | N/A |
| Adult female | No RDA | N/A |
| Pregnancy | No specific requirement | N/A |
| Children | No specific requirement | N/A |
| Older adults | No specific requirement; limit total added sugars | N/A |
Richest food sources
| Food | Amount | Where |
|---|---|---|
| Malt extract/syrup | 65g per 100g | global |
| Beer | 3g per 100mL | global |
| Malted barley | 5g per 100g | global |
| Sweet potato (cooked) | 2.5g per 100g | global |
| Corn syrup | 10g per 100g | north-america |
| Rice syrup (jocheong) | 45g per 100g | east-asia |
If you don't get enough
Mild: Not applicable — maltose is not essential
Moderate: Not applicable
Severe: Not applicable
Time to onset: Not applicable
Too much
Upper limit: No specific UL; contributes to total sugar and glycemic load. Same concerns as excessive glucose intake
Same as glucose excess: hyperglycemia, insulin resistance, weight gain, dental caries when consumed in excess
How well you absorb it
Near 100% after maltase cleavage; very rapid absorption yielding two glucose molecules
Helped by: Normal brush border enzyme function, Amylase activity (for starch→maltose)
Hindered by: Alpha-glucosidase inhibitors (acarbose, miglitol — delay maltose digestion), Congenital sucrase-isomaltase deficiency (also affects maltase)
Cooking & storage
Malting (sprouting and drying grains) produces maltose via endogenous amylase activity. Toast and bread crusts contain small amounts of maltose from starch breakdown during baking.
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