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Sweeteners and Sugar Alternatives in Food Technology / Edition 1

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2006 Hardcover Good Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access ... codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Read more Show Less

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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.

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Editorial Reviews

From the Publisher
"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 dietry glycaemic control." (Food & Drink Technology, June 2006)

"This book provides a comprehensive overview of sweetening and bulking solutions and the nutritional enhancement of foods. Manufacturers should find it a key source of information when it comes to the production of appealing low sugar, no added sugar, sugar free, reduced calorie, high fibre, low glycaemic and tooth-friendly food products with a range of corresponding consumer health benefits." (European Baker, May 2006)

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Product Details

  • ISBN-13: 9781405134347
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 7/10/2006
  • Edition description: 1ST
  • Edition number: 1
  • Pages: 432
  • Product dimensions: 7.00 (w) x 9.90 (h) x 1.05 (d)

Table of Contents

1 Glycaemic responses and toleration 3
2 Dental health 19
3 Digestive health 44
4 Calorie control and weight management 54
5 Acesulfame K 65
6 Aspartame and neotame 86
7 Saccharin and cyclamate 103
8 Sucralose 130
9 Erythritol 151
10 Isomalt 177
11 Lactitol 205
12 Maltitol and maltitol syrups 223
13 Sorbitol and mannitol 249
14 Tagatose 262
15 Xylitol 295
16 Other sweeteners 331
17 Bulking agents : multi-functional ingredients 367
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