Step 1: A non-reducing sugar is one that does not have a free aldehyde or ketone group capable of reducing other compounds.
Step 2: Sucrose is a disaccharide composed of glucose and fructose, and it does not have a free reducing group because both anomeric carbons are involved in the glycosidic bond. Hence, it is a non-reducing sugar.
Step 3: In contrast, lactose, fructose, and maltose all have free reducing groups and can reduce other substances.