Pronunciation: [mˈɒlt ʃˈʊɡə] (IPA) 
The spelling of "malt sugar" can be tricky due to the pronunciation of the "l" sound in the word malt. In IPA phonetic transcription, it is represented as /mɔlt ˈʃʊɡər/. The "l" sound in malt is pronounced as a "dark l" which means the tongue touches the roof of the mouth in the back, creating a slightly different sound. This distinguishes it from the "light l" sound in sugar, which is a shorter and softer sound.
"Malt sugar" refers to a type of sugar derived from the process of malting grains, primarily barley. It is a complex carbohydrate found in malted barley that is broken down into simpler sugars, such as glucose and fructose, during the malting process.
To produce malt sugar, the grain is soaked in water and allowed to germinate, which activates enzymes necessary for the conversion of starches in the grain to sugars. The germinated grain is then dried, milled, and processed to extract the sugar. This extracted malt sugar has a sweet taste and is often used as a sweetening agent in various food and beverage products.
Malt sugar is commonly used in the brewing industry as it provides fermentable sugars necessary for yeast to convert into alcohol during the fermentation process. It adds sweetness, flavor, and contributes to the overall profile of the finished beer. Apart from brewing, malt sugar is also utilized in the production of malted milkshakes, malted beverages, confectioneries, and baking.
Due to its high sugar content, malt sugar provides an immediate source of energy when consumed. Additionally, it contains various minerals and vitamins, including magnesium, vitamin B complex, and iron. However, it is important to consume malt sugar in moderation, as excessive intake of sugars can lead to adverse health effects, such as weight gain, dental issues, and an increased risk of conditions like diabetes and heart disease.
Maltose.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
