EZE JOSEPH UDOCHUKWU

16CF020519

CHE 527 ASSIGNMENT

What are reducing sugars?

A reducing sugar is a chemical term for a sugar that functions as a reducing agent and can
donate electrons to another molecule. Specifically, a reducing sugar is a type of carbohydrate
or natural sugar that contains a free aldehyde or ketone group. Sugars that contain aldehyde
groups that are oxidized to carboxylic acids are classified as reducing sugars. Remember that
aldehydes (and hence aldoses) are readily oxidized. In order for oxidation to occur, the cyclic
form must first ring-open to give the reactive aldehyde. So, any sugar that contains a hemi-
acetal will be a reducing sugar.

How does sugar act as a reducing agent?

Sugar acts as a reducing agent because its’ capable of causing the reduction of some other
substances without being hydrolyzed due to the fact that it possesses a free ketone or an
aldehyde group. Reducing sugars can react with other parts of the food, like amino acids, to
change the color or taste of the food.

5 examples of such reactions?

• The darkened crust of baked goods

• The golden brown color of French fries(potatoes)
• The color and taste of dried and condensed milk
• The browning of various meats when seared or grilled
• The browning and umami taste in fried onions

REFERENCES

https://www.livestrong.com/article/386795-the-definition-of-reducing-sugars/

https://en.wikipedia.org/wiki/Maillard_reaction

https://www.chem.ucalgary.ca/courses/351/Carey5th/Ch25/ch25-2-5.html