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"Reducing sugars" - characteristics and origins
Polysaccharides
Carbohydrates
Starch
Alicja Kowalska
Author
2026-09-24
Date
4 min. read
article.read_time
3
Chapters
Carbohydrates function as both energy providers and structural components for living organisms. They can be categorized into monosaccharides such as glucose and fructose, disaccharides like sucrose and lactose, and polysaccharides including starch and glycogen. Among these, reducing sugars are also notable. What characteristics do they exhibit, and where are they found?
Reducing sugars
Reducing sugars, i.e. all carbohydrates that react positively with the reaction of Fehling, Benedict and Tollens.
Sugars with reduced properties
Simple sugars (monosaccharides) are an important source of energy for the body, thus increasing the risk of disease of the digestive system. Not only do sugars give a low level of flavour, but they are also necessary for the indirect functioning of the body's fatty acids, causing the body to acidify by the formation of ketone bodies. Their excess consumption can also be dangerous, resulting in excess fat and obesity, thereby making it more likely to cause disease. However, simple sugars are not only an indicator of taste, but are also needed for indirect function of the human body.
Reducing sugars from sources
Name of sugar Glucose source Fruit, honey, raw sugar ingredient, sugar products Fructose Fruit Galactose Milk sugar ingredients lactose, rarely found in the free state Arabinose Apples, plums, cherries, grapes and juices from these fruits. Arabian gum, pectins, hemicellulose, i.e. additives to medicines, supplements or food.
