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Joereal
A reducing sugar is any sugar that either has an aldehyde group or is capable of forming one in a reaction thru isomerism. The first example that should come to mind is glucose, which can form a β(1→4) linkage. Sucrose, on the otherhand, is a non-reducing sugar. And is bascially the opposite of a reducing sugar. It doesn't form or have aldehydes in a basic environmet.Hope this helps!!
xxeitharredstar
wine, juice, and sugarcane are some examples of foods that contain reducing sugars.....

All monosaccharides are reducing sugars. Example: Glucose, galactose and fructose.

Some dissacharides are also reducing sugars. For example: lactose, maltose and cellobiose.

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