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Sweeteners and Sugar Alternatives in Food Technology

edited by Kay O'Donnell

Hardcover - 504 pages (2. edition - September 2012) /
John Wiley & Sons /
ISBN: 978-0-470-65968-7 /

Price: EUR 160,- + VAT + postage.

Content

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.

PART ONE: NUTRITION AND HEALTH CONSIDERATIONS

1 Glycaemic Responses and Toleration / Geoffrey Livesey

2 Dental Health / Anne Maguire

3 Digestive Health / Henna Roytio, Kirsti Tiihonen and Arthur C. Ouwehand

4 Calorie Control and Weight Management / Michele Sadler and Julian D. Stowell

PART TWO: HIGH-POTENCY SWEETENERS

5 Acesulfame K / Christian Klug and Gert-Wolfhard von Rymon Lipinski

6 Aspartame, Neotame and Advantame / Kay O'Donnell

7 Saccharin and Cyclamate / Grant E. DuBois

8 Sucralose / Samuel V. Molinary and Mary E. Quinlan

9 Natural High-Potency Sweeteners / Michael G. Lindley

PART THREE: REDUCED-CALORIE BULK SWEETENERS

10 Erythritol / Peter de Cock

11 Isomalt / Anke Sentko and Ingrid Willibald-Ettle

12 Lactitol / Christos Zacharis

13 Maltitol Powder / Malcolm W. Kearsley and Ronald C. Deis

14 Maltitol Syrups / Michel Flambeau, Frédérique Respondek and Anne Wagner

15 Sorbitol and Mannitol / Ronald C. Deis and Malcolm W. Kearsley

16 Xylitol / Christos Zacharis

PART FOUR: OTHER SWEETENERS

17 New Developments in Sweeteners / Guy Servant and Gwen Rosenberg

18 Isomaltulose / Anke Sentko and Ingrid Willibald-Ettle

19 Trehalose / Takanobu Higashiyama and Alan B. Richards

PART FIVE: BULKING AGENTS - MULTI-FUNCTIONAL INGREDIENTS

20 Bulking Agents - Multi-Functional Ingredients / Michael Auerbach and Anne-Karine Dedman