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Common sugar tests, like Somogyi or Benedict test, focus in a simple reaction, the reduction of a part of the sugar skeleton. Simple sugars, like glucose, have an alpha-avaliable conformation, which lets Somogyi or Benedict reactives interact with the molecule and change it chemically.

Some sugar foods have a tasy sugary flavor but lack real sugars. Scientists found molecules that taste sugary, but don't have the chemical structure and properties of real sugar (saccharoses).

Otherwise, some real sugars, lack this reactive site, because it may be bounded with another molecule and isn't free to react with the test reactives.

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Q: Why do sugar foods not test positive for sugar?
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