Sweeteners and Sugar Alternatives in Food Technology, Second Edition

Sweeteners and Sugar Alternatives in Food Technology, Second Edition

Editor(s): Kay O'Donnell, Malcolm W. Kearsley

Published Online: 16 JUL 2012 03:30AM EST

Print ISBN: 9780470659687

Online ISBN: 9781118373941

DOI: 10.1002/9781118373941

About this Book

This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of 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.

Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners.  Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.

Table of contents

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  1. Part One: Nutrition and Health Considerations

    1. Chapter 3

      Digestive Health (pages 63–76)

      Henna Röytiö, Kirsti Tiihonen and Arthur C. Ouwehand

  2. Part Two: High-Potency Sweeteners

    1. Chapter 5

      Acesulfame K (pages 91–115)

      Christian Klug and Gert-Wolfhard von Rymon Lipinski

  3. Part Three: Reduced-Calorie Bulk Sweeteners

    1. Chapter 11

      Isomalt (pages 243–274)

      Anke Sentko and Ingrid Willibald-Ettle

    2. Chapter 14

      Maltitol Syrups (pages 309–330)

      Michel Flambeau, Fr′ed′erique Respondek and Anne Wagner

  4. Part Four: Other Sweeteners

    1. Chapter 19

      Trehalose (pages 417–431)

      Takanobu Higashiyama and Alan B. Richards

  5. Part Five: Bulking Agents – Multi-Functional Ingredients

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