When two glucose molecules bond it forms maltose.
Maltose is a disaccharide made up of two units of glucose connected together by a bond. It is sometimes referred to as maltobiose or malt sugar. The two glucose molecules are connected together by a bond in the isomer isomaltose. Maltose is the two-unit member of the amylose homologous series, which is the main structural motif of starch.
It is found both naturally and artificially in a variety of foods, including beer, bread, breakfast cereals, and high-maltose corn syrup. Maltose can either be absorbed by the body and stored for later use or it can be broken down into glucose for immediate use. In essence, maltose is a crucial source of energy.
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