Is dextrose a reducing sugar?

Yes, dextrose (D-glucose) is a reducing sugar. It is reducing in nature due to the presence of a free carbonyl group. It is a monosaccharide and reduces Fehling and Benedict reagents to cuprous oxide (Cu2O), a yellow to brick-red precipitate. read more

In glucose polymers such as starch and starch-derivatives like glucose syrup, maltodextrin and dextrin the macromolecule begins with a reducing sugar, a free aldehyde. More hydrolyzed starch contains more reducing sugars. The percentage of reducing sugars present in these starch derivatives is called dextrose equivalent (DE). read more

Yes, dextrose (D-glucose) is a reducing sugar. It is reducing in nature due to the presence of a free carbonyl group. It is a monosaccharide and reduces Fehling and Benedict reagents to cuprous oxide (Cu2O), a yellow to brick-red precipitate. The cupric ions (Cu++) of Fehling and Benedict reagents are reduced to cuprous ions (Cu+). read more

Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. read more