What is the most common food application for maltose?

Here's why:

* Maltose is a key sugar in the brewing process: During the mashing stage, enzymes break down starch in barley into simpler sugars, including maltose. Maltose is then fermented by yeast to produce alcohol and carbon dioxide, the key components of beer.

* Maltose contributes to sweetness and body: Maltose has a slightly sweeter taste than glucose and provides a fuller mouthfeel in beer.

While maltose is most commonly used in brewing, it's also found in other food applications like:

* Candy and confectionery: Maltose contributes to sweetness and moisture retention in candies.

* Baked goods: Maltose can be added to bread and other baked goods to improve browning and texture.

* Infant formula: Maltose is a source of readily digestible carbohydrates for infants.

* Syrups and sweeteners: Maltose is often included in corn syrups and other sweeteners.

However, its primary use remains in brewing due to its crucial role in the fermentation process.