Reducing sugar refers to sugar that can undergo reduction reaction and has reducing properties, and can reduce another substance to a lower oxidation state. Common reducing sugars include glucose and fructose. Maltose, unlike reducing sugar, is not reducible, that is, it is not easy to undergo reduction reaction. This is because there are no free hydroxyl groups (OH-) in maltose molecules, but there are free hydroxyl groups in reducing sugar molecules. So maltose does not have the properties of reducing sugar.

It should be noted that although maltose itself is not a reducing sugar, it can undergo a sugar decomposition reaction under some special conditions (such as heating and acidic conditions) and produce reducibility after mixing with other reducing sugars. But this means that some chemical bonds in maltose molecules have been broken, rather than maltose itself being reduced.

Characteristics of maltose

1. Sweetness and taste: Maltose has a special sweetness, which is higher than glucose and sucrose. In addition, maltose has a certain viscosity and taste, which makes it play the role of thickener and surfactant in some foods.

2. Low temperature stability: Compared with other sugars, maltose has good low temperature stability and is not easy to crystallize and precipitate. Therefore, maltose can provide better stability and keep the taste for a long time in products such as ice cream, cold drinks and frozen foods.

3. Hygroscopicity: Maltose has certain hygroscopicity and can be used as a humectant in some foods to prolong the shelf life of products and prevent drying and embrittlement.