Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odourless, crystalline powder with a sweet taste, it is best known for its nutritional role. The molecule is a disaccharide composed of the monosaccharides glucose and fructose with the molecular formula C12H22O11. The word was formed in mid-19th century from Latin sucrum = "sugar" and the chemical suffix -ose.
The world produced about 168 million tonnes of table sugar in 2011.

Maltose also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α(1→6) bond. Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized. [4]
The addition of another glucose unit yields maltotriose; further additions will produce dextrins and eventually starch
Maltose can be broken down into two glucose molecules by hydrolysis. In living organisms, the enzyme maltase can achieve this very rapidly. In the laboratory, heating with a strong acid for several minutes will produce the same result. Isomaltose is broken by isomaltose.
The production of maltose from germinating cereals, such as barley, is an important part of the brewing process.