Tag: Disaccharide identification

Maltose, a disaccharide often called 'malt sugar,' is a common component in many food products, from grains to brewing ingredients. Identifying this specific sugar requires a series of tests that first confirm its reducing nature, and then distinguish it from other similar carbohydrates, answering the question: what test is used to identify maltose?.

While all common disaccharides share the chemical formula $C_{12}H_{22}O_{11}$, their distinct structures and properties allow for various methods of identification. Understanding how to differentiate disaccharides is fundamental in food science, biochemistry, and quality control.