Sweeteners / Edition 3

Sweeteners / Edition 3

by Rachel Wilson
     
 

ISBN-10: 1905224427

ISBN-13: 9781905224425

Pub. Date: 11/02/2007

Publisher: Wiley

Sweeteners constitute a major additives and ingredients group for the food industry, with their application ranging across all product sectors. The large number of sweeteners available to the product developer enables the creation of sweet-tasting products without the calorie contribution of traditional sugars. The combination of bulk and intense sweeteners allows

Overview

Sweeteners constitute a major additives and ingredients group for the food industry, with their application ranging across all product sectors. The large number of sweeteners available to the product developer enables the creation of sweet-tasting products without the calorie contribution of traditional sugars. The combination of bulk and intense sweeteners allows very specific tailoring of sweetener specifications to fit the technical restrictions of particular products and the sweetness profiles required.

First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs. The third edition of this book contains new sections on neotame, isomaltulose and trehalose, and fully revised and updated sections on bulk and intense sweeteners by experts who manufacture or use these sweeteners in food development and production.

Product Details

ISBN-13:
9781905224425
Publisher:
Wiley
Publication date:
11/02/2007
Series:
Leatherhead Ingredients Handbooks Series
Edition description:
REV
Pages:
200
Product dimensions:
6.40(w) x 9.50(h) x 0.92(d)

Related Subjects

Table of Contents

Introduction.

Part 1. Intense Sweeteners.

1.1 Acesulfame K.

1.2 Alitame.

1.3 Aspartame.

1.4 Brazzeine.

1.5 Cyclamate.

1.6 Glycyrrhizin.

1.7 Neohesperidine.

1.8 Neotame.

1.9 Saccharin.

1.10 Stevioside.

1.11 Sucralose.

1.12 Thaumatin.

Part 2. Bulk Sweeteners.

2.1 Crystalline Fructose.

2.2 Erythritol.

2.3 Isomalt.

2.4 Isomaltulose.

2.5 Lactitol.

2.6 Malitol & Malitol Syrup.

2.7 Mannitol.

2.8 Sorbitol & Sorbitol Syrup.

2.9 Trehalose.

2.10 Xylitol.

Part 3. Legislation.

3.1 European Community Legislation.

3.2 UK Legislation.

3.3 Gulf States Legislation.

3.4 USA Legislation.

3.5 Other Countries.

Appendix: Suppliers.

Index.

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