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4.1.2 Monosaccharides. In general all monosaccharides are soluble in water, sparingly soluble in ethanol and insoluble in ether, are optically active, possess reducing properties (ie. reduce Fehling's solution), can be represented by the general formula C x H 2x O x, and generally possess a sweet taste.
Oligosaccharides and polysaccharides are both complex carbohydrates. Their building blocks are the dietary monosaccharides glucose, fructose and galactose, also known as simple carbohydrates, or sugars. Disaccharides such as sucrose, which are composed of two monosaccharide units, are also sugars. The prefix âoligoâ means âfew.â Most oligosaccharides are composed of three to 10 monosaccharide units. Oligosaccharides are not digestible by human gut enzymes. Polyâ means âmanyâ; polysaccharides are composed of long chains of monosaccharide units.