reducing sugar


Also found in: Medical, Wikipedia.

reducing sugar

[ri′düs·iŋ ‚shu̇g·ər]
(organic chemistry)
Any of the sugars that because of their free or potentially free aldehyde or ketone groups, possess the property of readily reducing alkaline solutions of many metallic salts such as copper, silver, or bismuth; examples are the monosaccharides and most of the disaccharides, including maltose and lactose.
References in periodicals archive ?
By reducing sugar we can quite quickly retrain our brains and palates to want less.
According to the company, BESTEVIA e+ shows great success in reducing sugar and artificial sweeteners in many applications, such as beverage, dairy, sports nutrition, condiments and bakeries.
Reducing sugar intake from beverages may therefore help to reduce overall consumption."
For reducing sugar contents, August presented the highest mean, while the lowest was in June.
Minced LT samples from various locations were pooled and stored at -70[degrees]C for analysis of the chemical composition, and collagen, reducing sugar, FA, and volatile compound contents.
A number of leading global food and beverage manufacturers and importers also signed a voluntary pledge with the SFDA that includes reducing sugar, salt and fat content in their products, and placing clear nutritional labels on them.
It was never taught to us that reducing sugar is good, and some people consume sugar in everything they eat,' he said.
Six cultivars were evaluated in 2016 in Uganda for resistance to thrips under field conditions and analyzed for total carbon, total reducing sugar, total protein, soluble amino acid, total phenol, flavonoids, antioxidant activity and tannin contents.
However, technical challenges in reducing sugar levels, while maintaining desirable quality attributes in the product, must be overcome.
The total reducing sugar content of Jaggery was very high 80.4% followed by Rice (63.5%), Cane syrup (58.5%), Molases (46.6%), Cane juice (34.8%), Grapes (36.3%), Orange (14.5%) and Beet (4.5%) root.
Public Health England (PHE) said "real progress has been made" on reducing sugar levels in food items in the 12 months since the introduction of the childhood obesity plan, but leading officials said a "much more robust" strategy was needed to ensure targets are met.
Samples were examined for physicochemical properties i.e., total soluble solids (TSS), pH, acidity, reducing sugar, non-reducing sugar and ascorbic acid by using the standard method of AOAC (2012).