Definitions for reducing sugar
re·duc·ing sug·ar

WiktionaryRate this definition:0.0 / 0 votes

1. reducing sugarnoun

   Any sugar that has a potential aldehyde or ketone functional group and thus reacts as a reducing agent.

WikipediaRate this definition:0.0 / 0 votes

1. Reducing sugar

   A reducing sugar is any sugar that is capable of acting as a reducing agent. In an alkaline solution, a reducing sugar forms some aldehyde or ketone, which allows it to act as a reducing agent, for example in Benedict's reagent. In such a reaction, the sugar becomes a carboxylic acid. All monosaccharides are reducing sugars, along with some disaccharides, some oligosaccharides, and some polysaccharides. The monosaccharides can be divided into two groups: the aldoses, which have an aldehyde group, and the ketoses, which have a ketone group. Ketoses must first tautomerize to aldoses before they can act as reducing sugars. The common dietary monosaccharides galactose, glucose and fructose are all reducing sugars. Disaccharides are formed from two monosaccharides and can be classified as either reducing or nonreducing. Nonreducing disaccharides like sucrose and trehalose have glycosidic bonds between their anomeric carbons and thus cannot convert to an open-chain form with an aldehyde group; they are stuck in the cyclic form. Reducing disaccharides like lactose and maltose have only one of their two anomeric carbons involved in the glycosidic bond, while the other is free and can convert to an open-chain form with an aldehyde group. The aldehyde functional group allows the sugar to act as a reducing agent, for example, in the Tollens' test or Benedict's test. The cyclic hemiacetal forms of aldoses can open to reveal an aldehyde, and certain ketoses can undergo tautomerization to become aldoses. However, acetals, including those found in polysaccharide linkages, cannot easily become free aldehydes. Reducing sugars react with amino acids in the Maillard reaction, a series of reactions that occurs while cooking food at high temperatures and that is important in determining the flavor of food. Also, the levels of reducing sugars in wine, juice, and sugarcane are indicative of the quality of these food products.

WikidataRate this definition:0.0 / 0 votes

1. Reducing sugar

   A reducing sugar is any sugar that either has an aldehyde group or is capable of forming one in solution through isomerism. The aldehyde functional group allows the sugar to act as a reducing agent, for example in the Tollens' test or Benedict's test, or the Maillard reaction, important in the browning of many foods. The cyclic hemiacetal forms of aldoses can open to reveal an aldehyde and certain ketoses can undergo tautomerization to become aldoses. However, acetals, including those found polysaccharide linkages, cannot easily become a free aldehyde.

How to pronounce reducing sugar?

1. Alex

   US English

   David

   US English

   Mark

   US English

   Daniel

   British

   Libby

   British

   Mia

   British

   Karen

   Australian

   Hayley

   Australian

   Natasha

   Australian

   Veena

   Indian

   Priya

   Indian

   Neerja

   Indian

   Zira

   US English

   Oliver

   British

   Wendy

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   Fred

   US English

   Tessa

   South African

How to say reducing sugar in sign language?

Numerology

1. Chaldean Numerology

   The numerical value of reducing sugar in Chaldean Numerology is: 8

2. Pythagorean Numerology

   The numerical value of reducing sugar in Pythagorean Numerology is: 3

References

1. ^ Wiktionary
   https://en.wiktionary.org/wiki/Reducing_Sugar
2. ^ Wikipedia
   https://en.wikipedia.org/wiki/Reducing_Sugar
3. ^ Wikidata
   https://www.wikidata.org/w/index.php?search=reducing sugar