Sweeteners and sugar alternatives in food technology
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
1 online resource (xviii, 413 pages) : illustrations
9780470995990, 9780470996003, 9781281312181, 9786611312183, 9780470763322, 0470995998, 0470996005, 1281312185, 6611312188, 0470763329
608623091
Print version:
Cover
TOC36;Contents
Preface
Contributors
PART ONE58; NUTRITION AND HEALTH CONSIDERATIONS
CH36;1 Glycaemic Responses and Toleration
146;1 Introduction
146;2 Glycaemic response in ancient times
146;3 Glycaemic response approaching the millennium
146;4 The Glycaemic response now and in future nutrition
146;5 Measurement and expression of the glycaemic response
146;6 The acute glycaemic response to sugars and sweeteners
146;7 Long45;term glycaemic control with sweeteners and bulking agents
146;8 Gastrointestinal tolerance in relation to the glycaemic response
146;9 Finally
CH36;2 Dental Health
246;1 Introduction
246;2 Dental caries
246;3 Reduced calorie bulk sweeteners
246;4 High45;potency 40;high45;intensity41; sweeteners
246;5 Bulking agents
246;6 Summary
CH36;3 Digestive Health
346;1 Introduction
346;2 Prebiotics versus fibre
346;3 Prebiotics
346;4 Health benefits
346;5 Synbiotics
346;6 Safety considerations
346;7 Conclusion
CH36;4 Calorie Control and Weight Management
446;1 Caloric contribution of sugars in our diet
446;2 Calorie control and its importance in weight management
446;3 Satiety58; role of intense and bulk sweeteners
446;4 Legislation relevant to reduced45;calorie foods
446;5 Conclusions
PART TWO58; HIGH45;POTENCY 40;HIGH45;INTENSITY41; SWEETENERS
CH36;5 Acesulfame K
546;1 Introduction and history
546;2 Organoleptic properties
546;3 Physical and chemical properties
546;4 Physiological properties
546;5 Applications
546;6 Safety and analytical methods
546;7 Regulatory status
CH36;6 Aspartame and Neotame
646;1 Aspartame
646;2 Neotame
CH36;7 Saccharin and Cyclamate
746;1 Saccharin
746;2 Cyclamate
CH36;8 Sucralose
846;1 Introduction
846;2 History of development
846;3 Production
846;4 Organoleptic properties
846;5 Physico45;chemical properties
846;6 Physiological properties
846;7 Applications
846;8 Analytical methods
846;9 Safety
846;10 Regulatory situation
Summary Table for Part Two
PART THREE58; REDUCED45;CALORIE BULK SWEETENERS
CH36;9 Erythritol
946;1 Description
946;2 Organoleptic properties
946;3 Physical and chemical properties
946;4 Physiological properties and health benefits
946;5 Applications
946;6 Safety
946;7 Regulatory status
CH36;10 Isomalt
1046;1 Description
1046;2 Organoleptic properties
1046;3 Physical and chemical properties
1046;4 Physiological properties
1046;5 Applications
1046;6 Safety
1046;7 Regulatory status58; worldwide
1046;8 Conclusion
CH36;11 Lactitol
1146;1 History
1146;2 Organoleptic properties
1146;3 Physical and chemical properties
1146;4 Physiological properties
1146;5 Health benefits
1146;6 Applications
1146;7 Regulatory status
1146;8 Conclusion
CH36;12 Maltitol and Maltitol Syrups
1246;1 Introduction
1246;2 Production
1246;3 Hydrogenation
1246;4 Structu
English