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Sweeteners and Sugar Alternatives in Food Technology / Edition 1
     

Sweeteners and Sugar Alternatives in Food Technology / Edition 1

by Helen Mitchell
 

ISBN-10: 1405134348

ISBN-13: 9781405134347

Pub. Date: 07/10/2006

Publisher: Wiley

Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area

Overview

Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available.

Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers.

Product Details

ISBN-13:
9781405134347
Publisher:
Wiley
Publication date:
07/10/2006
Edition description:
1ST
Pages:
432
Product dimensions:
7.00(w) x 9.90(h) x 1.05(d)

Related Subjects

Table of Contents

Preface.

Contributors. PART ONE: Nutrition and Health Considerations.

1. Glycaemic Responses and Toleration (Geoffrey Livesey).

2. Dental Health (Anne Maguire).

3. Digestive Health (Arthur C. Ouwehand, Henna Makelainen, Kirsti Tiihonen and Nina Rautonen).

4. Calorie Control and Weight Management (Julian Stowell) PART TWO: High -Potency (High -Intensity) Sweeteners.

5. Acesulfame K (Bernd Haber, Gert-Wolfhard von Rymon Lipinski and Susanne Rathjen).

6. Aspartame and Neotame (Kay O'Donnell).

7. Saccharin and Cyclamate (Grant E. DuBois).

8. Sucralose (Sam V. Molinary and Mary E. Quinlan) PART THREE: Reduced-Calorie Bulk Sweeteners.

9. Erythritol (Ron Perko and Peter DeCock).

10. Isomalt Anke Sentko and Ingrid Williabald-Ettle).

11. Lactitol (Helen Young).

12. Maltitol and Maltitol Syrups (Malcolm W. Kearsley and Ronald C. Deis).

13. Sorbitol and Mannitol (Malcolm W. Kearsley and Roanld C. Deis).

14. Tagatose (Ulla Petersen Skytte).

15. Xylitol (Michael Bond and Nicholas Dunning) PART FOUR: Other Sweeteners.

16. Other Sweeteners (Mike Lindley) PART FIVE: Bulking Agents: Multi-Functional Ingredients.

17. Bulking Agents: Multi-Functional Ingredients (Michael Auerbach, Stuart Craig and Helen Mitchell).

Index.

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