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]