| Document Type
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BL
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| Record Number
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996785
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| Doc. No
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b751155
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| Title & Author
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Sweeteners and sugar alternatives in food technology /\ edited by Helen Mitchell.
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| Publication Statement
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Oxford ;Ames, Iowa :: Blackwell Pub.,, 2006.
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| Page. NO
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1 online resource (xviii, 413 pages) :: illustrations
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| ISBN
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0470763329
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: 0470995998
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: 0470996005
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: 1281312185
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: 6611312188
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: 9780470763322
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: 9780470995990
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: 9780470996003
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: 9781281312181
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: 9786611312183
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1405134348
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9781405134347
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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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.
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| Abstract
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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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| Subject
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Sugar substitutes.
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Sugars in human nutrition.
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Sweeteners.
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Édulcorants.
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Sucre-- Produits de remplacement.
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Sucres dans l'alimentation humaine.
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Sugar substitutes.
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Sugars in human nutrition.
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Sweeteners.
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| Subject
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TECHNOLOGY ENGINEERING-- Food Science.
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| Dewey Classification
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664/.5
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| LC Classification
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TP421.S938 2006eb
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| Added Entry
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Mitchell, Helen, (Helen Lucy),1960-
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