D-(+)-Maltose monohydrate is generated from starch and glycogen by the action of α-amylase. It is commonly found in grains and utilized in brewing processes. It is also called malt sugar when it is formed in fermenting grains during the production of alcoholic beverages. It is used in pharmaceutical formulations providing key excipient benefits, in various culture media in the cell and tissue culture applications and as a parenteral supplement of sugar for diabetics.
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